Cook the pasta in a large saucepan of boiling, salted water.
Drain well and return to saucepan with the creme fraiche, flaked tuna, lemon juice and zest and prawns. Warm through adding ground black pepper and decorate with a parsley sprig.
Serve with garlic bread (or fresh, crusty bread if preferred) and a glass of chilled, white wine - DELICIOUS!
(Using the reduced fat creme fraiche is a personal choice, because it makes me feel virtuous).
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