LEMONY TUNA, OLIVE & VEGETABLE PASTA

• 7 oz (200g) pasta of your choice
• 1 cup green beans—ends trimmed and halved
• 1 red pepper (capsicum)—julienned
• ½ teaspoon finely chopped lemon zest
• 2 tablespoons lemon juice
• 1 clove garlic—minced (crushed)
• 1 tablespoon chopped fresh flat-leaf parsley
• 3 tablespoons extra virgin olive oil
• 6 oz (180g) canned light meat tuna in olive oil—drained and broken into chunks
• 1 tablespoon capers—rinsed, drained and chopped
• 8 pitted black olives—sliced
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Mix the ingredients together in a bowl while the pasta, beans and red pepper cook in the same pot of boiling water.

Put uncooked sauce in the pasta pot, and toss with the hot, drained pasta and vegetables to heat through.

Add the green beans and red pepper to the pot in the final 8 minutes of cooking.

Drain the cooked pasta and vegetables in a colander, then put the tuna mixture in the bottom of the pot and top with the hot pasta and vegetables.

Serve with a little grated or shaved Parmesan or Romano cheese if desired.