Ingredients

500 gram spaghetti

425 gram canned tuna in oil, undrained

2/3 cup (100g) semi-dried tomatoes in oil, drained

1 teaspoon finely grated lemon rind

1/4 cup (60ml) lemon juice

50 gram baby rocket leaves

1/2 cup (40g) shaved parmesan

freshly ground black pepper and salt, to season

Method

1.In a large saucepan of boiling water, cook pasta according to packet instructions; drain.

2.Meanwhile, in a medium saucepan warm tuna and tomatoes.

3.In a large bowl, combine pasta, rind, juice, tuna mixture and rocket; season to taste.

4.Sprinkle with parmesan before serving.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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