Tuna, Tomato And Olives - cooking recipe

Ingredients

2 (6 1/8 oz.) cans Italian tuna (in olive oil), drained
1/2 c. calamota olives (pitted), slivered
3 Tbsp. chopped fresh oregano leaves
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground pepper
2 Tbsp. extra virgin olive oil
1 lb. spaghetti
1 large tomato, cored, seeded and diced
lemon wedges

Preparation

In a serving bowl, mix tuna, olives, oregano, lemon zest, pepper and olive oil, leaving tuna in large chunks.
Cook pasta as label directs until al dente.
Add 1/3 cup pasta water to tuna mixture.
Mix gently. Drain pasta and add.
Toss.
Sprinkle with tomato.
Serve with lemon.
Makes 6 servings.