You probably already have most of the ingredients for this quick midweek meal lurking in your pantry and fridge. TTFL - tinned tuna for life.
1 tbsp capers, drained
1 cup curly parsley
1 cup baby rocket leaves, plus extra to serve
1 tsp finely grated lemon zest
2 tbsp lemon juice
⅓ cup extra virgin olive oil
4 slices sourdough, roughly chopped
2 garlic cloves, thinly sliced
425g can chilli tuna in oil
1. To make the gremolata, combine the capers, parsley, cup of rocket, lemon zest and juice and ¼ cup of the oil in a small food processor and process until finely chopped. Season and refrigerate until ready to use.
2. Heat remaining oil in a large non-stick frying pan over medium heat. Add the garlic and bread and cook, stirring occasionally, for 4-6 minutes or until golden. Set aside.
3. Cook the pasta in salted boiling water for 6-8 minutes or until al dente. Drain, reserving ½ cup of cooking water. Return the pasta to the saucepan with the cooking water, gremolata and tuna, and toss to combine.
4. Divide between bowls, serve with rocket and crunchy breadcrumbs.