2teaspoonsfinely grated lemon zestplus 3 tablespoons fresh lemon juice
½ cupchopped fresh chives
½cupCastelvetrano olivessmashed, pits removed and halved
2cans Genova Albacore tunain olive oil, drained
Kosher salt and ground pepper
Heat the olive oil in a skillet over medium heat. Add the garlic and red pepper flakes and sauté for 60 seconds until fragrant. Add the bread crumbs and sauté until toasty. Remove and set aside.
Bring a large pot of water to a boil.
Cook pasta in boiling water until al dente. Reserve ½ cup pasta water; drain pasta, and return to pot. Add lemon zest and juice, chives, olives, toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with garlic toasted breadcrumbs and serve.
I went with spaghetti but you could use any long pasta you prefer – bucatini, linguini, fettuccini, you get the idea. And if you prefer or have Yellowfin on hand? That's great, too! The perfect pantry meal.