Drain tuna and separate into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine.

Set aside to warm to room temperature, or in a heat proof bowl, place over the pasta pot to warm while pasta water is heating. Once the water comes to a boil, remove bowl of tuna and set aside.

Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to tuna sauce in bowl. Sprinkle with parsley and toss. Serve at once with Parmesan cheese.

Recommended pasta: 8 ounces penne rigate, medium shells (conchiglie rigate), rigatoni, or linguine.