Cook pasta in a large pot of generously salted boiling water according to package directions until al dente. Reserve about 240 ml of the pasta cooking water before draining.

While the pasta cooks, heat 30 ml of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, and sauté until fragrant, about 1 minute.

Add the drained tuna (reserving its oil if you prefer a richer flavor, otherwise use the 30 ml olive oil), capers, and 80 ml of the reserved pasta water to the skillet. Stir gently to combine.

Add the drained pasta to the skillet with the tuna mixture. Toss well to coat the pasta, adding more pasta water as needed to create a light sauce that clings to the strands.

Remove the skillet from the heat. Stir in the fresh parsley, lemon zest, and lemon juice. Season with salt and black pepper to taste.

In a separate small skillet, toast the panko breadcrumbs in a tablespoon of olive oil over medium heat until golden brown and crispy. Sprinkle generously over the pasta before serving.