Cook the linguine pasta according to package instructions.
In a pan, sauté minced garlic in olive oil until fragrant.
Add drained tuna to the pan and cook briefly.
Toss in cherry tomatoes and fresh spinach. Cook until the spinach wilts and the tomatoes are slightly softened.
Stir in lemon zest and juice.
Add crushed red pepper flakes if you desire a bit of heat.
Mix in the cooked linguine, ensuring it's well coated with the tuna and lemon-garlic mixture.
Season with salt and pepper, and garnish