This is very quick and simple, but delicious. Be sure to use the best tuna you can find – the quality varies enormously between brands. The tuna should look like one or two big chunks rather than if it were mashed up.

Ingredients:

• 8 oz pasta (long or short, your choice)

• 1 can (5-6 oz) good quality tuna in olive oil, drained

• 2 Tablespoons olive oil

• 2 minced garlic cloves, 

• Zest and juice of 1 lemon

• 1/4 cup fresh parsley, chopped

• 1/2 teaspoon red pepper flakes (optional, for heat)

• Salt and pepper to taste

• Freshly grated Parmesan cheese (optional, for serving)

1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.

2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1 minute, or until fragrant, but not browned.

3. Stir in the drained tuna, breaking it up into chunks with a spoon. Add the lemon zest and juice.

4. Add the cooked pasta to the skillet along with a splash of reserved pasta water. Toss everything together until the pasta is well-coated with the lemon-tuna mixture. If the pasta looks too dry, add a bit more pasta water.

5. Season with salt and pepper to taste, and stir in the chopped parsley.

6. Serve immediately with freshly grated Parmesan cheese, if desired.