Make the lemon base

Grate just the yellow zest of the lemon into a bowl. Add a little lemon juice, the olive oil and black pepper. Go easy on the lemon juice at first so it doesn't overpower the tuna.

Add the capers

Add the rinsed capers to the bowl. As capers bring saltiness to the dish, be careful with the salt in the pasta water.

Cook the pasta

Cook the spaghetti al dente. Before draining, set aside about 100 ml of the cooking water. The starch in the water helps the lemon and olive oil cling to the pasta.

Toss the pasta

Add the hot pasta to the lemon, caper and olive oil base. Add a little cooking water and lift the pasta with the tongs until it turns glossy. Add only as much cooking water as you need.

Add the tuna last

Add the drained tuna in large pieces. Turn the pasta only a few times so the tuna keeps its texture and doesn't break down completely into the pasta.

Finish

Finish with lemon zest, parsley and black pepper. Add a drizzle of extra virgin olive oil if you like.