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Ingredients
Method
1.In a large saucepan of boiling, salted water, cook pasta following packet instructions.
2.In a large saucepan, heat oil on medium. Sauté garlic and capers for 1 minute until capers begin to crisp slightly. Add corn and cook for a further 1 minute, stirring, to heat through.
3.Drain pasta and add to pan with corn mixture. Remove from heat. Toss tuna, avocado, parsley, lemon juice and zest through. Season to taste.
Note
- Vegetarians could switch the tuna for a 400g can of drained cannellini beans and ¼ cup chopped semi-dried tomatoes. – For a gluten-free option, use a 200g packet of thick rice noodles instead of fettuccine. – Add a little kick by adding 1 teaspoon dried chilli flakes or chilli oil at the same time as the garlic.
