350g pasta shells
200g pack trimmed fine beans, cut into short lengths
200g can tuna in oil
grated zest of a lemon
1 heaped tbsp small capers
generous pinch of chilli flakes
olive oil for drizzling
- Cook the pasta in boiling salted water for 8 minutes. Add the beans and cook for a further 3 minutes until both the pasta and beans are just tender. Meanwhile, tip the tuna and its oil into a bowl and flake the fish, keeping the pieces quite large. Stir in the lemon zest, capers, chilli and plenty of salt and pepper.
- Drain the pasta and beans, return them to the pan and toss with the tuna mixture. Add a little olive oil if you need to moisten everything. Serve the tuna and lemon pasta on its own or with a tomato and onion salad.