Serves six people.

Ingredients:

4–5 cloves of garlic

2 T olive oil

2 T lemon zest

Two jars of tuna fillets.

4 T lemon juice,

2 cups of pasta water

12 pitted Kalamata olives

Capers

1 pound of pasta

Directions:

Sauté the garlic in olive oil. Add tuna and lemon zest. Heat for a few minutes. Then add lemon juice and set pan aside.

Cook 1 pound of pasta; drain and reserve 2 cups of pasta water. Add the cook pasta to the tuna pan along with some pasta water.

Add cooking water and more lemon juice as needed. When ready add olives and capers