Rigatoni with tuna, pistachio, capers and mint

Method

1. Cook the rigatoni as per the packet instructions
2. In a large frying pan, heat oil and break the tuna into large chunks
3. Once warmed through, add the pistachio butter and enough starchy pasta water to the pan, agitating constantly, to make a loose emulsion and turn off the heat
4. Once the pasta is cooked, drain and tip into the pan
5. Add the finely chopped mint and serve with freshly cracked black pepper