Pasta with Lemon Tuna and Caper Sauce
Peel onion and chop finely. Drain tuna and separate. Grate lemon zest and squeeze juice. Rinse capers under cold water.
Heat butter in a pan and saute onion and lemon zest until soft. Add tuna and capers and saute briefly. Add lemon juice and simmer for a little bit. Add cream and bring to a boil. Remove from heat and season with salt and pepper. Add parsley.
Cook spaghetti in a plenty of boiling salted water until al dente, drain, setting aside a little bit of cooking water. Combine pasta with sauce, 2-3 tablespoons of cooking water and mix well. Serve immediately.