Method
1. In a large pot, bring water to a boil with a tablespoon of salt.
2. Once the water is boiling, add the pasta and cook it for 2 minutes less than the package instructions.
3. Reserve one cup of the pasta water and drain the rest.
4. In the same (now empty) pot, add the olive oil, tuna, and capers. Stir continuously for about 1 minute.
5. Deglaze with the lemon juice and a bit of the reserved pasta water.
6. Add the cooked pasta and mix well until everything is coated and juicy. Add more pasta water if needed.
7. Finish the dish with lemon zest, salt, pepper, and chopped parsley.
8. Serve with extra lemon zest on top.
Why you’ll love it:
✔ Naturally gluten-free
✔ High in protein
✔ Ready in under 20 minutes
✔ Perfect for summer days (or when you wish it were summer)