4 tomatoes, coarsely chopped
1 onion, thinly sliced
1 Tblsp fresh thyme leaves or 1 tsp dried thyme
125ml freshly squeezed lemon juice
2 tsp olive oil
425g can tuna in spring water, drained and flaked
125g feta, crumbled
Cook the pasta in a large saucepan of salted boiling water until al dente. Drain well. While the pasta is cooking make the sauce.
Combine the tomatoes, onion, thyme, lemon juice and oil in a large bowl. Taste to check seasoning and add salt and pepper if necessary.
Add the cooked and drained pasta to the tomato mixture and gently toss everything together until it's just combined. Add the flaked tuna and crumbled feta and gently toss everything once again until it's all combined. Serve immediately.