350g Gluten Free pasta shells
200g pack trimmed fine beans, cut into short lengths
200g can tuna in oil
grated zest of a lemon
1 heaped tbsp small capers
generous pinch of chilli flakes
olive oil for drizzling
Cook the pasta in boiling salted water for 8 minutes. Add the beans and cook for a further 3 minutes until both the pasta and beans are just tender.
Meanwhile, tip the tuna and its oil into a bowl and flake the fish, keeping the pieces quite large. Stir in the lemon zest, capers, chilli and plenty of salt and pepper.
Drain the pasta and beans, return them to the pan and toss with the tuna mixture. Add a little olive oil if you need to moisten everything. Serve the tuna and lemon pasta on its own or with a tomato and onion salad.
Recipe from Good Food magazine, July 2003