- 2x173 g light meat tuna chunks
- 3 T olive tapenade
- 2 T caperberries
- 125 g sultanas
- ½ lemon, juiced
- 500 g butternut-filled ravioli
- 4 T parsley, roughly chopped
- Drizzle with extra virgin olive oil
Drain 2 x 170 g cans light meat tuna chunks in brine and mix with 3 T olive tapenade, 2 T caperberries and125 g sultanas.
Add the juice of ½ lemon and season to taste.
Toss with 500 g cooked spinach- or butternut-filled ravioli , 4 T roughly chopped parsley and drizzle with extra virgin olive oil before serving.