Tuna pasta needs good quality fusilli pasta, cooked one minute less than the required time, so start by adding 5L water to a large pot and put it on the stove to boil.

Next put your fry pan on the stove at a medium heat and add a drizzle of extra virgin olive oil (EVOO).

Mix in 400g tuna, breaking it down into small pieces using a fork, then add the zest of a lemon before cutting it in half and squeezing fresh juice from both sides.

Stir the juice into the tuna pasta mixture using a wooden spoon before adding the capers and fresh parsley and mixing through.

Add salt, pepper, mix once more before leaving to simmer for 5 minutes then remove from stove.

Next add a pinch of rock salt to the pot of boiling water.

Put the dry fusilli pasta in the pot and cook 1 minute less than the required time.

Once the pasta is ready, put the fry pan back on the stove at a low heat and add 1 cup of pasta water before mixing using a wooden spoon.

Add the drained pasta to the pan and combine really well adding more pasta water if necessary. This will help thicken the tuna pasta mix.

Mix for up to a minute, remove tuna pasta from heat.