Cooked this last night, so easy to make and damn tasty!
Ingredients
185g tin tuna in olive oil, draind and flaked.
1/3 cup (80ml) olive oil.
2 tablespoons capers.
2 garlic cloves crushed.
1/4 cup (60ml) Lemon jice.
1/4 cup chopped parsley (I prefer italian flat leafed parsley).
375g Rigatoni.
Directions
1/
Combine Tuna, !/4 olive oil, capers, garlic and lemon juice in a bowl. Season to taste and stand for 1 hour. Then add the Parsley
2/ Cook the Rigatoni as per normal for pasta, drain then drizzle with the remaining olive oil.
Toss the tuna mixture through the pasta on a low heat to heat through.
Serve with a good grinding of fresh black pepper.
Ingredients
185g tin tuna in olive oil, draind and flaked.
1/3 cup (80ml) olive oil.
2 tablespoons capers.
2 garlic cloves crushed.
1/4 cup (60ml) Lemon jice.
1/4 cup chopped parsley (I prefer italian flat leafed parsley).
375g Rigatoni.
Directions
1/
Combine Tuna, !/4 olive oil, capers, garlic and lemon juice in a bowl. Season to taste and stand for 1 hour. Then add the Parsley
2/ Cook the Rigatoni as per normal for pasta, drain then drizzle with the remaining olive oil.
Toss the tuna mixture through the pasta on a low heat to heat through.
Serve with a good grinding of fresh black pepper.
anti-corpse and now anti-mercury -- you're in a sad state of affairs 
