How to prepare

• 1 Cook the spaghetti in a large pot of generously salted water until al dente, drain and season with a little bit of extra virgin olive oil. Put the parsley in a bowl, add 3 ml of the water in which you cooked spaghetti and let it rest for 5 minutes.
• 2 Peel the onion and cut it into large pieces. Drain the tuna, retain oil and put it in a pan, and stew the onion in it for 5 minutes over a medium heat, stirring occasionally.
• 3 Put the tuna, onion and capers in a large bowl and mix together in a homogeneous mixture. Add the sour cream to the mixture and mix everything with a whisk. Add parsley, grated lemon zest, garlic, capers in brine and Italian aromatic herbs, stir and season with pepper.
• 4 Mix the spaghetti with the mixture. Serve in heated deep plates and decorate with some more capers.

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