1 425g can of Sirena Tuna
1 red hot chilli
Juice of 1 lemon
2tsp salted caper buds (rinsed & drained)
A generous handful of chopped Italian Parsley
Cook spaghetti & drain.
Heat small amount of tuna oil in frypan then add the chopped chilli to the pan and heat. Add the drained tuna and heat through. Next add the capers, stir then add the drained pasta. Finally stir through lemon juice and chopped parsley.
Serve with a nice glass of red.