Ingredients

Method

• 250 g orecchiette pasta
• 2 x 170 g cans light meat tuna chunks in brine, drained
• 2 limes, zested and juiced
• ¼ cup extra virgin olive oil
• 3 Woolworths exotic tomatoes, roughly chopped
• 5 g dill
• 12 caperberries
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Cook the pasta in boiling salted water until al dente. Drain, reserving 2 T cooking water.

2. Combine the remaining ingredients and toss through the cooked pasta. Season to taste.

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