TUNA, ARUGULA & CHILI PASTA

• 7 oz (200g) spaghetti
• 6 oz (180g) canned light meat tuna in olive oil—drained and broken into chunks
• 1 clove garlic—minced (crushed)
• 1 small red chili—deseeded and finely chopped
• 2 tablespoons lemon juice
• 1 teaspoon finely chopped lemon zest
• 3 tablespoons extra virgin olive oil
• 1 tablespoon capers—rinsed, drained and halved
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 cups arugula—stems trimmed, and leaves washed and roughly chopped
• 4 tablespoons grated Parmesan or Romano cheese

Mix the tuna, garlic, chili, lemon juice and zest, oil, capers, salt and pepper in a bowl.

Drain the cooked pasta into a colander, reserving 2 tablespoons of water in the pot.

Put the tuna mixture and arugula in the bottom of the pot and top with the hot pasta. Toss together gently to combine well and heat through.