Lemon Olive Oil Tuna Pasta

1) chop an onion (cut off the ends, halve it, peel the skin off. Then slice lengthwise before chopping widthwise).

2) Wash and dry the lemons. Zest both of them, then squeeze the juice out (keeping the zest and juice separate).

3) In a frying pan, heat 2 tablespoons butter with 1 tablespoon olive oil on medium. Add the Onions with a pinch of salt, a few turns of your Pepper Mill, and the 1 teaspoon of the smoked Spanish paprika (this isn’t spicy – it’s just smokey and flavourful). Cook for about 5 minutes, stirring often. Reduce the heat to medium-low.

4) Meanwhile put on a large pot of water with 1 tablespoon of salt to come to a boil for the pasta. Cook pasta according to directions on package.

5) Open 2 cans of tuna (the tuna packed in oil tastes SOOOO much better – try it!) and drain out the oil (or brine, if you’re so inclined). Add the drained tuna to the onion mixture and work it in with your spatula. Cook for about 5 minutes.

6) When the pasta is done, reserve a ladle of the pasta water, then drain it. At this point, add the Pasta Water, Olive Oil, lemon juice, 1 tablespoon of lemon zest and capers to the tuna mix. Taste it..does it need more SnP?

7) Toss the pasta into the tuna mix and serve immediately, dressing each bowl with a generous pinch of fresh parsley.