1: Boil slightly salted water in a pot.
2: When the water boils, cook the spaghetti.
3: Grate the lemon zest, avoiding the bitter white part, and set aside.
4: Squeeze the lemon and filter the juice to remove seeds.
5: Drain the tuna and crumble it by hand.
6: Peel the garlic, remove the central germ, and finely chop it.
7: Chop the fresh parsley.
8: In a bowl, combine the chopped garlic, grated lemon zest, and tuna; mix well.
9: Add the lemon juice to the bowl.
10: Drain the pasta and add it to the bowl with the dressing.
11: Add 2 tablespoons of extra virgin olive oil and mix well.
12: Finish with chopped fresh parsley.
