Stir in the tuna and salt. Toss the pasta with the sauce, loosening with a little pasta water if necessary. Serve the tuna pasta sprinkled with the remaining parsley and freshly ground pepper.

Stir tuna, capers and lemon zest into the sauce. Add drained spaghetti and a generous drizzle of olive oil, and toss well to combine. Add more salt, pepper and/or red pepper flakes as needed.

purer fish flavor that you can add to a more complex pasta sauce with its own list of robust seasonings. For example, you could mash it up and use it instead of tuna in this zippy tuna pasta salad ...

On the hunt for a lighter version, I decided to try Giada De Laurentiis' Italian recipe, which is more of an actual salad made with greens and a citrusy dressing. De Laurentiis' tuna salad ...