Tuna Pasta Salad - cooking recipe

Ingredients

7 oz shell pasta
2 cans (6 oz each) tuna packed in oil, drained, reserving the oil
2 tbsp olive oil
1 None lemon, peel grated and lemon juiced
2 None garlic cloves, crushed
1 tsp sugar
4 oz arugula leaves
3 tbsp fresh basil leaves
2-3 tbsp capers, drained

Preparation

Cook the pasta in lightly salted boiling water according to the package directions. Drain well and rinse under cold running water until cold. Transfer to a bowl.
Mix the reserved tuna oil with the olive oil, lemon peel and juice, garlic and sugar. Season with salt and freshly ground black pepper.
Roughly flake the tuna and toss into the pasta, arugula, basil, capers and dressing. Serve immediately or refrigerate for 2-3 hours before serving.