About this recipe:This recipe came about by accident but the flavours work well together. Capers go really well with tuna and the lemon juice gives it all a lift. Enjoy!
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon Dijon mustard
1 tablespoon mayonnaise
1 pinch salt and pepper to taste
6 tablespoons olive oil
2 (120g) tins tuna, drained
2 teaspoons capers
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Method Prep:10min › Cook:10min › Ready in:20min
Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
In a large bowl, whisk together lemon juice, mustard and mayonnaise. Season with salt and pepper to taste. Slowly whisk in olive oil. Add tuna, separating into thick chunks. Add capers, and stir to combine. Pour pasta into tuna mixture, and stir gently to combine. Cover and refrigerate for at least 30 minutes before serving.