300g gluten free tagliatelle
3 tbsp extra-virgin olive oil, plus extra for drizzling
1 tbsp garlic infused oil
2 x 260g cans tuna in extra virgin olive oil, drained
a handful of rocket, plus a little extra to garnish
grated zest and juice of 1 lemon
Cook the gluten free pasta in a large pan of boiling salted water until al dente.
Put the drained tuna in a bowl. Lightly mash with a fork and add to the garlic oil in the pan, then add the rocket.
Season with salt and pepper to taste, and stir in the lemon zest and juice.
Drain the pasta and add to the tuna mixture.
Mix well together and serve immediately, drizzled with a little extra virgin olive oil and garnished with extra rocket.
Recipe from Good Food magazine