This shelf holds one magnificent can of tuna packed in good oil—crack it open and you have dinner in fifteen minutes. The oil becomes your sauce, enriched with lemon and garlic, binding flakes of tender white tuna to pasta. A weeknight meal that tastes like you meant it.

Serves 2. 18 minutes, 15 at the stove.

About 380 calories a serving, 21 g protein, 69 g carbohydrate, 2 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and add 6 oz of pasta, stirring occasionally until just tender, about nine minutes.9 min
2. While pasta cooks, peel and mince 2 garlic cloves and zest and juice the lemon into a bowl.
3. Open the tuna and tip the entire can, oil and all, into a large skillet over medium heat; add the minced garlic and stir until fragrant, about one minute.1 min
4. Add the lemon zest and 2 tablespoons of lemon juice to the tuna oil, stirring gently to break the tuna into large flakes without pulverising it; taste and add salt and a pinch of pepper as needed.
5. Drain the pasta and add it to the skillet with the tuna, tossing gently to coat every strand with the oil and lemon; if it looks dry, splash in a half cup of pasta water and toss again.2 min

Note Swap the lemon for fresh lime if you prefer. Leftovers keep in the fridge for two days; eat cold or warm gently. Serve with a green salad dressed in oil and vinegar, or pass grated Parmigiano on the side.