Heat a large saucepan up over a medium heat and add the olive oil. Once warm add the chopped onions and and fry for 3-4 mins until turning translucent and soft, next add the crushed garlic and chilli. Fry for a couple more minutes and season with salt and pepper.

Add the tomato paste and dried parsley and stir through. Fry for another minute or two then pour in the tinned tomatoes. Stir and bring to a simmer. Add in the capers and olives. Stir everything until well combined. Now add in the sugar to combat the slight bitterness of the tomatoes and season with more pepper to taste. Add in the bay leaves.

Begin cooking the pasta according to packet instructions in salted water.
While the pasta cooks heat a frying pan, add some oil then fry the tuna steaks until seared on both sides. Once cooked set aside.
When the pasta is done, drain off reserving a little of the pasta cooking water. Add the pasta and reserved water into the reduced sauce. Stir.

Serve up the pasta, top with the seared tuna steak, season and squeeze over a little fresh lemon juice. Garnish with a few parsley leaves. Enjoy!