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1. In a large bowl, add the grated carrots, tuna, garlic, lemon juice, lemon zest, 5 tablespoons extra virgin olive oil, salt and pepper.
2. Toss well to combine.
3. Cover and refrigerate for 2 hours.
4. Bring a pot of salted water to a boil.
5. Add 2 tablespoons of olive oil to the water and add the pasta.
6. Cook until al dente, drain, cool.
7. Add the pasta to the bowl, season with the herbs and toss with the remaining olive oil.
8. Chill until ready to serve.
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