Nutrition per serving may change if servings are adjusted.
2 cups marinara sauce
¼ cup chopped fresh parsley
2 tablespoons drained capers, rinsed and chopped
1½ teaspoons freshly grated lemon zest
1 6-ounce can water-packed chunk light tuna, drained and flaked (see Note)
Freshly ground pepper, to taste
Combine marinara sauce, parsley, capers and lemon zest in a saucepan; bring to a simmer over medium heat and cook, stirring, for 1 minute. Stir in tuna and season with pepper.
Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.