- 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
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.