This is the dish to make when time is of the essence and your tribe is prowling about the kitchen “desperate” for food, despite having devoured a home cooked three course lunch only hours earlier. I often shake my head in wonder at the capacity of a child’s stomach and the enthusiasm of their appetite. 


My Zippy, Zesty Tuna Pasta makes the most of basic, readily available ingredients. The heady flavour of garlic, sharp parmesan, salty tinned tuna and olives, fresh lemon rind and basil partner up perfectly. These ingredients are kitchen essentials, those edible items that should always be stocked in your pantry and fridge for a last minute meal solution. If you don’t have room or time for a large herb or veggie garden, then at least keep a couple of pots of basil watered and blooming for pesticide-free fresh herbs all year round. Best of all, this pasta dish can be on the table in about 20 minutes ready to dish up and quell those rumbling tummies. 


Zippy, Zesty Tuna Pasta to serve 4 – 5 people.

Ingredients
500 g of your favourite pasta – I like to use either a spaghetti or spiral fusilli pasta. 
3 tablespoons extra virgin olive oil
3 – 4 garlic cloves crushed
1 medium lemon – the rind and juice will be used
2 x 185 g tins of good quality tuna – I use the Sirena brand in the distinctive yellow tin
a handful of fresh basil leaves torn into bite sized pieces
1/2 cup pitted kalamata olives
1 cup freshly grated parmesan (this can be omitted if you are not able to eat dairy)
a good grind of black pepper and a little sea salt to taste

Put a large pot of salted water on to boil. While you are waiting for the vigorous bubbling to form, start on the sauce. Continue to make the sauce once the pasta goes in to cook. 

Heat the olive oil with the garlic and lemon rind over a low heat in a smaller saucepan  As soon as that distinctive garlicky aroma hits your nostrils, stir immediately to prevent it from burning, then remove from the heat after a minute and squeeze in the lemon juice. 

Drain the oil from the tinned tuna and using a plastic or silicone spoon, scoop the tuna into the garlic/lemon/oil mixture. Use two forks to flake the chunks into smaller pieces. 

Tear up the basil leaves and add to the tuna mixture with the olives, pepper and sea salt. Grate the parmesan and set aside.

By this time the pasta should be ready. Drain in a colander, reserving a couple of tablespoons of the pasta water. Spoon the tuna mixture over the pasta, add the parmesan and toss through. Serve and eat immediately. I’ve found that even those people who staunchly declare that they “don’t eat tuna” polish off their portion with delighted surprise and ask for the recipe.