• Heat 2 tbsp olive oil in sauté pan set over medium heat; stir in peas, onion and salt. Cover and cook for 3 minutes or until peas are thawed. Remove from heat and set aside.
• In large pot of boiling salted water, cook pasta, stirring occasionally, for 10 minutes or until al dente. Drain pasta, reserving ½ cup of cooking water, and return pasta to pot. Add pea mixture, tuna, pepper, lemon zest, and remaining oil. Toss well, adding just enough reserved water to moisten.

Recipe Provided by Chef Sharon Sanders