This has been a favourite for about 10 years now. Great for hot weather cooking as it doesn’t take long. Best with ripe summer tomatoes and double or triple the number of tomatoes. Today I made this with pickled samphire instead of capers and it actually worked better. Will make it like this again. Also used lazy garlic which worked well too. The lemon really finishes it off but never bother with parsley or rocket. Cook without chili and just put chilli jam or hot sauce on the table for those who want a bit of extra kick. Finally, if the sauce is dry just add some pasta water(I use Wholemeal pasta instead of orzo). Ps we normally don’t like tinned tuna but the other flavours bring out the best of the tuna and hide the worst. Tastes nothing like tuna mayo!
