Red Lentil Pulse with Tuna, Fennel, Tomato, Capers & Chilli

Ingredients

• San Remo Red Lentils Pulse Pasta 250g
• 1 tbsp olive oil
• ½ red onion, finely diced
• ½ fennel bulb, finely diced & fronds reserved for garnish
• 1 garlic clove, crushed
• 1 tsp fennel seeds
• ½ large red chilli, finely diced
• 2 tbsp capers
• 1 tbsp tomato paste
• 3 vine ripened tomato, seeds removed & finely chopped (or 1 can of diced tomatoes)
• 1 x 185g tin of tuna in spring water, drained
• Salt
• pepper
• 1/4 bunch continental parsley, roughly chopped
• Lemon zest, for garnish