Lemony tuna pasta

Ingredients (serves 4):

  • 375g dried thin spaghetti pasta
  • 1/3 cup pine nuts
  • 425g can Safcol tuna in springwater, drained, flaked
  • 2 tablespoons olive oil
  • 3 teaspoons finely grated lemon rind
  • 1/4 cup lemon juice
  • 1/3 cup roughly chopped fresh flat-leaf parsley leaves
  • lemon zest, to serve
  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
  2. Meanwhile, place pine nuts in a frying pan over medium heat. Cook for 1 to 2 minutes or until light golden.
  3. Place tuna in a bowl. Add oil, lemon rind, lemon juice, parsley, pine nuts and pasta. Season with salt and pepper. Toss to combine. Serve topped with lemon zest.

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