Serves 4
Preparation time 10 minutes, plus marinating
Cooking time 10–12 minutes
300 g (10 oz) canned tuna in olive oil, drained
4 tablespoons extra virgin olive oil, plus extra for drizzling
finely grated rind of 1 unwaxed lemon
2 garlic cloves, crushed
1 small red onion, very thinly sliced
2 tablespoons roughly chopped flat leaf parsley
375 g (12 oz) dried conchiglie rigate
75 g (3 oz) wild rocket
salt and black pepper
Drain the tuna and put in a large serving bowl. Break up with a fork, then stir in all the remaining ingredients, except the pasta and rocket. Season with salt and pepper, cover and leave in a cool place for at least 30 minutes for the flavours to mingle.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
Drain the pasta, then toss with the rocket into the tuna mixture. Serve immediately, with the bottle of extra virgin olive oil for anyone to drizzle a little oil on to their serving if they like.
For smoked salmon & watercress conchiglie, replace the tuna with 200 g (7 oz) smoked salmon, cut into thin strips. Use 75 g (3 oz) roughly chopped watercress instead of the rocket.