NUTRITION

SERVINGS

INGREDIENTS

6 oz Canned skipjack tuna

2 oz Dry brown rice pasta

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tbsp Capers

0.5 tsp Dried oregano

0.25 tsp Red pepper flakes

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.

• 2

  While pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the minced garlic and red pepper flakes until fragrant.

• 3

  Stir in the drained tuna, capers, and dried oregano, breaking up the tuna slightly with a wooden spoon.

• 4

  Reserve 0.25 cup of pasta water, then drain the pasta and add it to the skillet along with the lemon juice and zest.

• 5

  Toss everything together, adding a splash of pasta water if needed, and finish with fresh parsley, sea salt, and black pepper.