Serves 4
300g dried pasta, such as macaroni, penne, shells, etc
300g canned tuna in olive oil, drained*
half a medium onion, diced
30 pitted black olives, halved
2 tbsp butter
2 cups plain Greek yoghurt
4 cloves garlic, crushed
1 tsp salt
Zest and juice of a lemon (separate)
Chopped parsley to garnish
*Alternatively, use 2 sliced, poached chicken breasts
1. Cook the pasta in a large pan of boiling salted water until al dente.
2. Meanwhile, fry the onion in a tbsp of butter until opaque but not coloured. Add the tuna, olives and lemon juice, stir well and cover to warm through from the heat of the pan.
3. Warm the yoghurt slightly in a saucepan. Remove 2 tbsp of warmed yoghurt from the saucepan and stir together with the garlic, salt and lemon zest. Return this mix to the saucepan and stir in.
4. Drain the pasta and return to saucepan with a tbsp butter. Add onion, tuna & olive mix and stir in. Stir in half the garlic lemon sauce.
5. Pour the pasta mix into a serving dish, and drizzle with the remaining garlic lemon sauce. Garnish with chopped parsley.
