Quick Tuna Pasta

Bring a large pot of heavily salted water to the boil and cook spaghetti to packet instructions or until al dente.

While the pasta is cooking, make the herby tuna sauce. On a large chopping board, very finely slice the parsley stems, then add the rocket and olives to the board with the parsley stems and leaves. Using your biggest knife, chop everything together until very finely chopped. It's like you are making a hand cut pesto or gremolata. Then using your knife scrape the greens from your chopping board to a large bowl.

Mince the garlic clove directly into the bowl, then zest and juice a lemon directly into the bowl. Add the olive oil, salt and pepper, and stir to combine everything well.

Add the tin of tuna to the bowl and mix to combine, breaking up any large chunks of tuna as you go. Add a splash of the green olive brine or a little more lemon juice to loosen the mix if needed. Grate the parmesan and set aside.

When the pasta is cooked, reserve 1/2 cup of pasta water, then drain, and return the pasta pot. With the heat off, add the butter, grated parmesan and a generous splash of the pasta water, and stir to combine. The pasta should be coated in a light silky sauce. Add a little more of the pasta water if needed. Add the herby tuna sauce to the pot and mix well.

Taste, adding more salt and pepper if needed. Then serve into bowls topped with extra grated parmesan and chilli flakes, if you like.