Italian Tuna Pasta

Method

1. Heat olive oil in a pan over medium heat. Add a garlic clove and cook until fragrant, then remove the garlic.
2. Add parsley leaves and stems and chili pepper to the oil and cook briefly.
3. Add the tuna fillet and cook, breaking it up.
4. Add the salted capers and stir.
5. Remove the garlic clove (if still in) and the parsley stems.
6. Deglaze the pan with white wine, then raise the heat to evaporate the alcohol.
7. Add lemon zest and lemon juice, stir.
8. Meanwhile, bring salted water to a boil and cook the pasta until al dente.
9. Drain the pasta, reserving some pasta water. Add the pasta to the sauce along with a splash of pasta water and toss to combine, adding more water as needed for creaminess.
10. Drizzle with extra virgin olive oil and garnish with chopped fresh parsley. Serve immediately.