Natalie Von Bertouch shares her easy-to-follow recipe in episode 56 of Everyday Gourmet.


  • 185gm (1 tin) tuna

  • 3 lemons and lemon rind

  • 1 bunch flat leaf parsley

  • 1 bunch spring onion, chopped

  • 1 clove garlic, chopped

  • 250gm (1 punnet) cherry tomatoes

  • 2 capsicums

  • spaghetti

  • salt and pepper

  • shaved parmesan


  • 1.

    Cook pasta as per instructions on back of pack.

  • 2.

    Add to pan garlic and spring onion. Cook until clear.

  • 3.

    Add cherry tomatoes, capsicum and tuna. Pierce tomatoes to allow juice to flow into pan. Cook till slightly softened.

  • 4.

    Add lemon juice, rind and parsley.

  • 5.

    Lightly drain pasta and add to pan. Add some extra water to pan as needed.

  • 6.

    Remove from pan and serve, parmesan to serve.

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