350g gluten free pasta
1 handful rocket
200g can tuna in oil
grated zest of a lemon
1 heaped tbsp small capers
generous pinch of chili flakes
olive oil for drizzling
Cook the pasta in boiling salted water according to the packet instructions.
Meanwhile, tip the tuna and its oil into a bowl and flake the fish, keeping the pieces quite large.
Stir in the lemon zest, capers, chili and plenty of salt and pepper.
Drain the gluten free pasta return them to the pan and toss with the tuna mixture.
Add a little olive oil if you need to moisten everything and add the rocket.
Serve the tuna and lemon pasta on its own or with a tomato salad.
Recipe adapted from: Good Food