Bring a large pot of well-salted water to a boil. Add the pasta.

Meanwhile, drain the tuna (yes, you will add oil later, but the oil from the can is too strong and generally not of the highest quality) and flake it into a large mixing bowl. Add the zest and juice from the lemons, the capers, and some olive oil (start with several tablespoons and see how it looks/feels). Mix well but be gentle — you don’t want to break up the tuna too much.

When the pasta is al dente, scoop it from the water and add to the tuna mixture. Toss lightly and add some pasta water if you like it a bit saucier.

Divide among 4 pasta bowls and serve hot, warm or cool with the grated cheese on the side.