Name: Tuna pasta with lemon cream sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 300g packet Lasagna pasta; 18.20 gm olive oil; 20.00 ml plain flour; Zest and juice of 1 lemon; 126.25 gm light thickened cream; 425g can tuna, drained, flaked; 125.00 ml pitted kalamata olives, cut into quarters; 20.00 ml baby capers, drained; 62.50 ml fresh flat-leaf parsley leaves, roughly chopped

Tuna pasta with lemon cream sauce

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Ingredients:

300g packet Lasagna pasta
18.20 gm olive oil
20.00 ml plain flour
Zest and juice of 1 lemon
126.25 gm light thickened cream
425g can tuna, drained, flaked
125.00 ml pitted kalamata olives, cut into quarters
20.00 ml baby capers, drained
62.50 ml fresh flat-leaf parsley leaves, roughly chopped

Instructions:

Boil pasta in a large saucepan of salted water until just tender following packet directions. Save 2 tablespoons of water before draining. Return pasta and water to the saucepan and set aside.
In a small saucepan, heat oil over medium-high heat. Add flour and cook while stirring for 30 seconds. Remove from heat. Slowly stir in lemon juice and bring to a boil over medium heat. Let it cool slightly and then stir in the cream.
Combine the cream mixture, tuna, olives, capers, parsley, three-quarters of the lemon rind, salt, and pepper with the pasta. Toss gently over low heat until fully mixed. Serve in bowls and garnish with the remaining lemon rind. Enjoy!

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