this lunch bowl came about today because i was craving tuna ( again). rather than making the usual  tuna-avocado cups, i added the tuna fish to a bowl of {brown rice} rigatoni al limone inspired by my all time favorite comfort food, spaghetti al limone. this is one of those dishes that comes together rather easily by combining your basic pantry staples: dry pasta (cooked brown rice rigatoni in this case), canned tuna packed in olive oil, frozen peas, fresh ( or dry) herbs ( flat leaf parsley), extra virgin olive oil, and fresh lemons ( i am almost never without). easy, peas( y). did i say delicious lemony goodness? it was. for 2 servings combine in a bowl:

 

• 1 can {wild pole-caught} tuna
• 1/2 of a fresh lemon, peeled and segmented in small pieces
• about 2-3 tbs fresh lemon juice (adjust to taste)
• 1 cup pasta of choice, cooked
• 1/2 cup barely cooked peas (boil briskly for 3-5 minutes)
• a small bunch of flat leaf parsley, chopped
• 1 tsp (adjust to taste) red pepper flakes
• sea salt & freshly ground pepper to taste
• 1-2 tbs extra virgin olive oil
• a sprinkling of freshly dried oregano from the garden (my new obsession)