Ingredients
1/4 C bread crumbs or panko
1/8 C olive oil
1/2 large red bell pepper, diced
1/4 large lemon
1/4 C sliced or chopped olives
1 T drained capers
1/4 lb pasta
1 can (12 oz) tuna, drained
1/8 C chopped fresh parsley
ground black pepper
Preparation
toast bread crumbs; bring salted water to boil. Cook red pepper in hot olive oil for 3-4 minutes; remove from heat. Grate zest of lemon into peppers and squeeze in lemon juice. Stir in olives and capers. To assemble, turn heat back on skillet, add tuna, parsley and black pepper, then stir in hot drained pasta. Sprinkle with crumbs.
