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Fill a medium-sized pan with water, bring to a boil and cook the pasta al dente. Peel and finely chop the onion and garlic cloves. Divide the olives into halves and finely chop the parsley.
Create lemon zest of half a lemon and squeeze its juice. Drain the can of tuna, but keep the oil from the can.
Heat a dash of olive oil in a skillet. Sauté the onion and garlic cloves for a few minutes and then add the tuna. Stir in the olives, capers and tomatoes and after a few minutes also add the lemon zest and juice.
Drain the spaghetti and add the pasta to the tuna mixture. Stir in chopped parsley and add some of the oil from the can of tuna. Season with pepper and salt and serve immediately, enjoy!