Bring a large pot with generously salted water to a boil, add linguine and cook until al dente according to package directions. When ready, drain reserving ½ cup cooking water.

In the meantime, drain and reserve the oil from the tuna cans. Finely chop the onion and parsley. mince the garlic.

Heat butter and about ¼ cup of the reserved oil from the tuna cans over medium low in a large skillet or pan. Add garlic and onion, sauté for 3 minutes or until soft and fragrant.

Stir in salt, pepper, oregano and chili flakes. Add lemon juice and chopped parsley. Next, add tuna and gently cook just to let it heat through.

Add linguine and a splash of the cooking water, toss for 1 minute to coat the pasta with tuna sauce. Taste and adjust salt.

Finish off with freshly ground black pepper and extra parsley? Serve immediately. Enjoy!