Cook the linguine in a large pan of boiling salted water until al dente. In a large frying pan gently fry the garlic and chilli in about 2 tablespoons of olive oil for a few minutes. Add the tuna, capers and tomatoes and mix through. Cook for a few more minutes on quite a high heat before squeezing in the lemon juice.
Allow this to bubble for a few minutes then add the parsley and check the seasoning – will probabley need a little salt and some black pepper.
Drain the pasta and add to the tuna mixture. Mix well through so all pasta is coated with sauce. Serve straight away with some crusty bread.