I prefer not to cook tinned tuna when making a sauce for pasta. When I’m lazy I just add the the contents of the tin to the spaghetti and add a few olives, capers and fresh tomato. Otherwise I use the food processor, as I did last night.
I whizz together a drained tin of tuna, some black olives, some capers. a few anchovies and herbs ( parsley and marjory). I dress the spaghetti with the mixture and plenty of extra-virgin olive oil.
We ate this on the terrace in beautiful sunshine last night. Magic!