More ideas from Georgina
This simple mid-week meal is deliciously light and zesty and can be whipped up at a moment’s notice from pantry and fridge staples. chilli tuna pasta 500g spaghetti 2 tablespoons extra virgin olive oil, plus extra for drizzling 4 cloves garlic, thinly sliced ¼ cup (50g) capers, drained 400g cherry tomatoes, quartered ¼ cup (60ml) red wine vinegar 2 x 185g cans chilli-flavoured tuna, drained 3 cups flat-leaf parsley leaves, finely chopped 2 tablespoons lemon zest sea salt and cracked black…

chilli tuna pasta from the summer 2015 issue of donna hay magazine very yummy- used a spash of olive juice instead of capers, splash of lemon from the bottle. tomatoes and chilli tuna were so good.