Ingredients
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olive oil flavored cooking spray
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300 g fusilli
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1 small onion, finely chopped
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3 garlic cloves, finely sliced
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1 lemon, juice and zest of
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3/4 cup reduced-sodium chicken broth
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1 (185 g) can evaporated milk (I use Light n Creamy)
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1 (425 g) can tuna in water, drained, flaked
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salt and pepper (we skipped the salt)
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1/4 cup fresh parsley, chopped
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1 tablespoon parmesan cheese (to serve)
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1 tablespoon capers
Instructions
- Cook pasta as packet directs then drain and set aside.
- Heat pan over medium heat and spray with olive oil.
- Cook onion for three minutes or until tender then add garlic and cook for 1 minute or until just starting to color.
- Increase heat to high and add lemon juice, zest and stock and simmer for 3 minutes. Stir in the evaporated milk and flaked tuna then cook for another 2 minutes. Season well with salt and pepper as desired (lots of pepper no salt for us).
- Add pasta and parsley to the pan and fold pasta and sauce together gently to combine. Heat just a couple of minutes until heated through.
- Serve hot in warm bowls topped with either the parmesan as the recipe suggests, or as we did with capers instead as they go wonderfully well with tuna.