Amanda's tuna and caper pasta

Chad wasn't wild about this, possibly because of the broccoli, but I liked it and would do it again (perhaps without the broccoli.)

pasta
a can of tuna
capers
lemon
parmesan
garlic

Boil some pasta. Grate as much parmesan as you can stand. Empty the tuna into a bowl and add like 2 TBSP of capers and some of the juice. Add two or three teaspoons of garlic (I used the pre-minced stuff in the jar, it doesn't get cooked so I think that's milder and also it's lazier.) Squeeze some lemon juice and add a bit of lemon zest and mix around. Stick the bowl in the warming drawer to take the chill off the cold things.

Drain the pasta and return to the pot and add the parmesan and stir to melt, then stir in the tuna mix. OPTIONAL: While waiting for pasta to boil, roast broccoli florets with olive oil and salt and pepper, and stir them in too, OR just serve on the side. 

I think the original recipe (or, something very similar) is here: https://www.epicurious.com/recipes/food/views/tuna-lemon-and-caper-sauce-15310
That mentions parsley, and possibly olives which I bet would be yummy.

-- Amanda
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