TUNATUNA PASTAPASTA WITHWITH CORN CO & AVOCADO

SERVES 4 PREP 10 MINS COOK 15 MINS PER SERVE 3645kj 500g fettuccine 2 tbsp olive oil 2 garlic cloves, crushed 1 tbsp capers, roughly chopped 1 cup frozen corn kernels, thawed 425g can tuna in oil, drained and flaked 1 avocado, chopped 1 cup parsley leaves, chopped 1 lemon, juice and zest

1 In a large saucepan of boiling salted water, cook pasta following packet instructions.

2 Meanwhile, in a large saucepan heat oil on medium. Saute garlic and capers 1 min until capers begin to crisp slightly. Add corn and cook a further 1 min, stirring, to heat through.

3 Drain pasta and add to pan with corn mixture. Remove from heat. Toss tuna, avocado, parsley, juice and zest through. Season to taste.

VARIATIONS Vegetarians could switch the tuna for a 400g can of drained cannellini beans and ¼ cup chopped semi-dried tomatoes. For a gluten-free option, use a 200g packet of thick rice noodles instead of fettuccine. Add a little kick by adding 1 tsp dried chilli flakes or chilli oil at same time as garlic.