Place a pan of salted water over a high heat and bring to the boil. When boiling, add the pasta and cook until al dente (nearly cooked but with a slight bite).
Peel and finely slice the garlic and chilli (if you leave the chilli seeds in it makes it a lot hotter).
Chop the anchovy fillets.
Open the tin of tuna and pour the olive oil into the frying pan (no need to waste anything). Ideally, we need about 3 tablespoons of oil so you may need to add extra.
Place the pan over a medium heat and when hot add the chilli, anchovies and garlic. Give it a stir.
Add the caper and fry for about 2 minutes.
Add the sliced tomatoes and olives and gently toss.
The pasta should be ready by now . Place a normal mug in the sink and drain the pasta over it to catch some of the starchy pasta water.
Add the pasta to the frying pan with the sauce and toss/combine gently. The sauce should coat the pasta but it too thick, add a little of the pasta water to thin. A little at a time until you reach the consistency you like.
Flake the tuna apart and scatter into the pasta and sauce together with about half of the lemon juice. Toss again to combine.
Have a taste and season accordingly.
Serve in warmed bowls with a little drizzle of good quality olive oil and possibly a grate of parmesan with a side salad and glass of Rose.