Tuna, semi-dried tomato and lemon linguine
60 g, dried linguine
1 tsp, extra-virgin
Grated parmesan cheese
Tuna, canned in springwater, drained
1 95g can, (1x85g can)
Semi dried tomatoes, not in oil
25 g, thinly sliced
Baby capers, rinsed, drained
¼ cup(s), coarsely chopped
- Cook the linguine in a medium saucepan of boiling salted water following packet instructions or until tender. Drain and return to the pan.
- Meanwhile, whisk the lemon juice and oil in a small bowl.
- Add the lemon juice mixture, parmesan, tuna, tomato, capers and basil to the linguine. Season with salt and pepper and toss to combine. Serve with the lemon wedge