Lentil Macaroni with Tuna and Cream

Bring 2 liters of salted water to a boil in a large pot. Add the lentil macaroni and cook for 6 to 8 minutes (or according to package instructions) until al dente.

Meanwhile, heat olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for 4 to 5 minutes until softened and translucent.

Add the finely chopped garlic to the onion and stir for 1 minute until fragrant.

Add the drained tuna to the pan and gently break it into smaller pieces with a wooden spoon.

Pour in the light cooking cream and lemon juice, and season with sea salt and ground black pepper. Slowly heat the sauce over low heat for 2 to 3 minutes until it thickens slightly.

Drain the cooked lentil macaroni (reserving half a ladle of the pasta cooking water).

Stir the macaroni together with the reserved water directly into the tuna sauce, and gently mix everything for 1 minute over low heat so the pasta absorbs the sauce. Sprinkle the dish with freshly chopped parsley and serve immediately while hot.