Put a large pot of water on to boil for the pasta. Add a small handful of rock salt to the water, taste the water and adjust if needed.

Pour all the olive oil in a large frying pan, covering the entire pan. The Pan should be big enough to hold 1 lb of pasta and the sauce, so fairly large and ideally with a  shape more similar to a wok than a flat frying pan.

Saute’ finely chopped onion until the onion becomes translucent, but be careful not to burn the onion. Add hot pepper.

Add a tablespoon of the olive oil from the canned Tuna and some very small pieces of the blood line tuna.

Saute’ for one more minute and add the tomatoes, which you have immersion blended.

Rinse Capers in cold water and add to sauce.

Add 4 large Basil leafs

Let Sauce simmer for 5-10 minutes until oil and tomatoes have blended nicely. 

Cook the pasta the suggested time and taste 1 minute before it is done to make sure the pasta is al dente.

Save ½ cup pasta water to add to the sauce.

When sauce starts to thicken, add ⅓  to ½  a cup of the salty-starchy water from the pasta.

Once sauce has incorporated the water, taste for salt and add Lemon Salt as needed (pinch).

Turn flame down to simmer.

Crumble the Tuna and add to sauce and break up the Tuna in the sauce so you get a nice homogenous sauce.

Add pasta to the sauce.

Add Basil leaves for garnish and grated bottarga as desired.