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Ingredients
  • ½ teaspoon fine sea or table salt, more as needed
  • 8 ounces long, thin pasta, such as bucatini, spaghetti or linguine
  • 3 tablespoons extra-virgin olive oil, more for drizzling
  • 4 scallions, thinly sliced, white and green parts separated
  • 1 pound zucchini, trimmed, halved lengthwise and sliced into ½-inch-thick half-moons
  • 3 garlic cloves, thinly sliced
  • 3 tablespoons drained capers
  • ½ to 3 teaspoons chile paste, such as gochujang, harissa, aji amarillo, sambal oelek or Sriracha, more to taste
  • 1 cup roughly chopped fresh herbs, such as cilantro and mint
  • 1 (5- or 6-ounce) can tuna, drained
  • 2 teaspoons fresh lemon juice, more to taste
Steps
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