Tuna pasta with crunchy crumbs
- In a frying pan, cook the breadcrumbs in a little olive oil until golden brown. Set aside to cool, then stir through chopped parsley and parmesan.
- Cook pasta in plenty of salted, boiling water according to packet instructions, until just tender to the bite.
- Drain pasta and return to the saucepan. Add tuna, tomatoes and lemon juice. Season with salt and pepper, then toss well to combine.
- Serve immediately in warmed bowls and scattered with the crunchy crumb mixture.