Tuna and Lemon Orecchiette

There's no romantic story about how I found this recipe. I think I happened upon it one night trawling through Taste.com.au's most loved recipes. I'm somewhat skeptical of how advertorial those lists actually are but this one was a genuine winner.
Often when we have guests staying over and we're dishing up three meals a day, I'll do this for lunch as it is simple but special yet not over the top if you also have to prepare dinner.
It's also the perfect meal for taking out to a picnic or if you have to eat on the go. I recommend cooking it close enough to when you have to leave that it is still warm or room temperature rather than having to refrigerate it - the quality of the taste plummets once you refrigerate and reheat.

Ingredients:

500g orecchiette

1.5 tbsp baby capers, rinsed and drained

1 cup flat leaf parsley

1 cup basil leaves

1 garlic clove, roughly chopped

2 anchovy fillets in oil, drained

1 tsp dijon mustard

1 lemon, zested and juiced

425g can sirena tuna in olive oil (do not drain)

Method:

1. Cook the pasta according to packet directions. Drain.
2. Meanwhile, pat capers dry with paper towel. Place herbs, garlic, anchovies, dijon, lemon zest, lemon juice and 2tsp of capers in a food processor. Whiz until roughly chopped. While whizzing, gradually add tuna oil until a coarse paste.
3. Stir the paste through the pasta. Flake the tuna and add to pasta with remaining capers. Toss to combine. 
4. Serve and if desired, garnish with strips of lemon zest.  

Serves 4

Taste recipe