A beautiful Mediterranean dish.


  • 4 'nests' of tagliatelle
  • 1 tin of tuna
  • olive oil
  • 1 lemon
  • 1 red onion
  • 1 clove of garlic
  • 1 tomato
  • 1 small bunch of parsley
  • salt, pepper


  • Cook the pasta 'al dente' and rinse thoroughly until cold.
  • Open the tin of tuna and drain (if in brine or spring water).
  • Finely chop the onion and garlic and place in a bowl with the drained tuna.
  • Add the parsley roughly chopped and the diced tomato.
  • Season with salt and black pepper and grate in the rind of the lemon.
  • Mix the pasta with this and douse generously with olive oil. Adjust the seasoning and add a little lemon juice if required.