Mediterranean Tuna Pasta

Ingredients

• 2 5-ounce cans of albacore tuna, drained
• 1 tomato, cored, cut in half crosswise and squeezed of excess juice, chopped
• 1/4 cup pitted, kalamata olives, coarsely chopped
• 1/4 cup chopped red onion
• 2 Tbsp chopped parsley
• 1 Tbsp capers, coarsely chopped
• 2 teaspoons lemon juice
• 2 Tbsp extra virgin olive oil
• 1/2 teaspoon kosher salt
• Pinch of freshly ground black pepper
• 3/4 pound fusilli pasta, dry
• 1 cup grated Mozzarella cheese

Directions

1. Bring 2 quarts of water seasoned with 1 Tbsp kosher salt to a boil. As the water heats, get the rest of your ingredients ready.
2. Add the drained tuna to a medium bowl, then use a fork to pull apart any big pieces. Fold in the tomato, olives, and red onion. Add the parsley, capers, lemon juice, olive oil, salt, and pepper, then stir until the mixture is evenly combined.
3. Once the water is boiling, add the pasta. Cook it without a lid at a lively boil until it is al dente, tender but still with a little bite. Before you drain it, scoop out 1/4 cup of the pasta water.
4. Drain the pasta, then add it right away to the bowl with the tuna mixture. Scatter the grated Mozzarella over the top and stir until the pasta is nicely mixed with everything else. If it needs loosening, splash in some of the saved pasta water and/or a bit more olive oil.
5. Serve warm.