6 oz can of tuna 2 tbsp capers, rinsed 1 lemon, juiced and zested 1 medium tomato, diced 3 tbsp extra virgin olive oil 10 oz bag frozen peas, defrosted 1 pinch sea salt and pepper 4 cups cooked pasta 1 cup parsley, chopped
In a large bowl, break up the larger pieces of tuna and gently mix with capers, lemon juice and zest, olive oil, peas, salt and pepper, and cooked pasta.
Top with the parsley and serve. Makes 4 servings.
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