300g/10½oz gluten free penne pasta
3-4 tbsp olive oil
salt and pepper
2 x 185g/6½oz tin tuna, drained and broken into bite-sized pieces
1 lemon, juice and zest
70g/2¼oz rocket leaves, roughly torn
Serves - 4
Bring a large saucepan of water to the boil and add a generous pinch of salt.
Cook the gluten free pasta according to packet instructions. Once cooked, drain and transfer to a large serving bowl.
Mix the olive oil into the cooked gluten free pasta and season with salt and pepper.
Stir through the tuna and add the zest of the lemon along with the juice of half of the lemon. Just before serving toss through the rocket leaves.
Recipe adapted from: Good Food