Zesty penne with tuna, lemon and parsley

Preparation

Zest and juice the lemons. Trim, halve and cut the salad onions into lengths. Drain the tinned tuna chunks in spring water. Chop the parsley.

Method

1. 1 Bring a pan of water to the boil and cook the penne according to pack instructions.
2. 2 Meanwhile, heat the olive oil in a small frying pan, add the salad onions and cook gently for 1-2 minutes until softened.
3. 3 Add the drained tuna, lemon rind, 1 tbsp lemon juice and the parsley; stir and set aside.
4. 4 When the pasta is cooked, spoon 3-4 tbsp of the cooking water into the tuna mix and drain the rest.
5. 5 Return the pasta to the pan, tip in the tuna mix and toss well. Season to taste, adding more lemon juice and a little extra olive oil, if needed.