350 grams pasta (for example, penne)
1 can of tuna (in oil or water)
400 grams sea lavender
1 (red) onion
2 garlic cloves
2 tablespoons Carbonell Traditional Olive Oil
Cook the pasta according to the instructions on the packet until al dente and drain.
Drain the tuna. Wash the sea lavender and drain well.
Scrub the lemon clean, grate a piece off the skin.
Squeeze ½ lemon and cut the other half into slices.
Peel the onion and garlic and chop finely.
Heat the olive oil in a wok or frying pan and gently fry the onion and garlic for about 3 minutes.
Add the lemon zest and fry for ½ minute.
Add the sea lavender and fry the vegetables over a high flame for about 2 minutes while stirring constantly.
Season with 1-2 tablespoons lemon juice and pepper.
Stir in the drained pasta, spread the tuna over it and heat through.
Garnish with the lemon slices.