Put a generous amount of water to boil.

Chop the garlic in very small pieces. Chop half a bunch of parsley separately. Chop the green olives separately.

Add three table spoons of olive oil to a frying pan and fry the garlic on low eat. When it's about to get golden (about 5 minutes), add the parsley and chili. Fry for another 2-3 minutes, then add the tomatoes passata and one glass of water.

Leave the pasta sauce for 20-25 minutes to gently boil on low heat to reduce the water.

Prepare the topping. Zest half a lemon, and cut the zest as small as possible. Chop the remaining parsley really finely.

Mix the zest with the sambal, lemon juice, parsley. Add a little olive oil to make it easier to mix.

When the pasta water boils, add salt. When it boils again, add the pasta.

Check if the sauce has reduced enough and about 5 minutes before the pasta is ready, add the tuna to the sauce.