INGREDIENTS:

• 6 ounces short pasta, cooked and drained (any short pasta will do)
• 1 six ounce jar or can of good quality tuna
• Juice and zest from one lemon
• 1 pint cherry tomatoes, cut in half
• ¼ cup olive oil
• 2 tablespoons capers
• Freshly ground pepper

INSTRUCTIONS:

1. Pull the tuna apart with your fingers until it is separated into small pieces.
2. Toss all ingredients together, saving a little of the lemon zest for garnish.
3. Divide among plates, garnish with remaining zest and serve.