Put on water to cook the spaghetti. Finely chop the fresh parsley. Rub the peel off the organic lemon - squeeze the lemon. Peel the garlic. Heat a pan with a little olive oil on the stove. Instead of the olive oil, you can also use the oil from the tuna can so that you don't have to throw it away.
Put the spaghetti in the salted, boiling water and cook until al dente. Add the garlic clove in one piece to the hot olive oil in the pan. Add the lemon juice and mix with the olive oil. Tear the drained tuna into the pan.
Sauté briefly and mix in the lemon zest. Set the heat under the pan to a low level. At the end of the cooking time of the spaghetti, turn the stove off under the pan. Use tongs to drip the spaghetti directly from the cooking water into the pan. Mix the spaghetti with the contents of the pan. If it is still too dry, add one or more tablespoons of the cooking water or a splash of olive oil. Salt and pepper. If you like cheese, serve it with Parmesan, but use very little.