Penne with Tuna, Lemon, Capers and Olives

1 can (170 g/6 oz) solid white tuna, drained
4 cups penne
2 tbsp. butter
2 tbsp. olive oil
4 large garlic cloves, finely chopped
1 1/2 tsp. finely grated lemon zest
1/4 cup lemon juice
3 large green onions, finely chopped
2 tbsp. drained capers
10 Kalamata olives, pitted and chopped
1/4 cup finely chopped fresh parsley
salt and pepper
parmesan cheese, grated

Cook penne in large amount of boiling salted water until tender. Drain and return to pot.

Meanwhile, heat butter and oil in small heavy frypan over medium heat. Add garlic and saute for 2 minutes.

Add lemon zest, lemon juice, green onions, capers and olives and saute for 2 minutes.

Reduce heat to low. Add tuna and separate with a fork into large pieces and heat through, stirring gently to keep tuna in large chunks. Add salt and pepper to taste.

Add tuna mixture and parsley to pasta. Toss and serve with parmesan cheese.

Servings: 4