Natalie Von Bertouch shares her easy-to-follow recipe in episode 56 of Everyday Gourmet.
Cook pasta as per instructions on back of pack.
Add to pan garlic and spring onion. Cook until clear.
Add cherry tomatoes, capsicum and tuna. Pierce tomatoes to allow juice to flow into pan. Cook till slightly softened.
Add lemon juice, rind and parsley.
Lightly drain pasta and add to pan. Add some extra water to pan as needed.
Remove from pan and serve, parmesan to serve.
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