For the pesto: Wash and dry the lamb's lettuce. Place it in a food processor with salt and olive oil to taste, the almonds, and garlic (I used garlic powder because I find it easier to digest, but you can use a fresh garlic clove if you prefer). For a richer version, add a few shavings of Grana Padano or Parmigiano Reggiano cheese. Blend, pausing frequently so the lamb's lettuce doesn't overheat and lose its flavor.

Meanwhile, bring a pot of water to a boil and cook the pasta.

Drain the tuna if it's packed in oil.

Transfer the pesto and tuna to a large bowl. When the pasta is cooked, add it to the bowl and mix well. If needed, drizzle with a little extra olive oil. And that's it!