A yummy dinner, you will never know its canned tuna. Be sure to get the tuna in oil, it has much more flavor than the one in water.
4 tablespoons olive oil
3 garlic cloves minced
3 (5-oz) cans Italian tuna, packed in oil, drained and flaked
1 pound dried farfalle (bow tie pasta)
1 tablespoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
3 tablespoons capers
1/2 cup coarsely chopped frsh flat-leaf parsley
Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
While pasta is boiling, cook remaining garlic in oil in a small heavy skillet over moderately high heat, stirring, until garlic is pale golden, about 1 minute. Remove from heat. Toss pasta in a large bowl with tuna, 1/2 cup reserved cooking water, zest, juice, garlic and oil, capers, parsley, and salt and pepper to taste (add remaining 1/2 cup cooking water as needed if pasta seems dry.
Recipe courtesy of Kitchen Daily