Delicious, healthy, easily prepared dish. Modified from a recipe I found years ago in a Williams and Sonoma catalogue. My family prefers more tuna so I have upped the recipe to 2 cans and 2 lbs of fresh pasta and increased the shallots and green onions.

Ingredients:

1-2 Canned Italian tuna in olive oil
2 large shallots finely diced
3 medium green onions thinly sliced
zest of one lemon
juice half lemon (to taste)
20 kalamata olives
6 large fresh basil leaves, thinly sliced
1.5 lbs fresh pasta (red pepper or lemon fettuccini)
Extra virgin olive oil
Dried red pepper flakes (pinch)
Kosher salt
Black pepper

Instructions:

In a large pan, add 2 Tbs of olive oil, pinch of red pepper flakes. When the pepper flakes are sizzling and not burned, add the shallots and green onions. Sauté until softened.

Add canned Italian tuna, lemon juice, lemon zest, Kalamata olives, and basil leaves. Sauté until flavors are incorporated. Season with salt and pepper.

Boil large pot of water. Add 2 tsp Kosher salt to the water before adding fresh pasta. Cook to al dente according to package and drain.

Add pasta to the tuna mixture and toss. May require additional olive oil. Serve immediately.