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Adapted from The Zuni Cafe Cookbook (which can never be praised enough). Judy Rodgers created the recipe as a way of saving leftover tuna on Sunday. I assume you do not have that problem, but if you do, take the time to preserve the tuna yourself. It isn't hard and it is wonderful; you can find Rodgers's method in the Zuni cookbook. What's below is her adaptation for canned tuna -- good olive oil-packed tuna. As for the pasta: Rodgers recommends penne, ziti, or ditali, but I've made this with spaghetti and perciatelli and I was pleased. Also, while we're being heretical, have I substituted walnuts for the pine nuts before? I have.
1 pound pasta (see above)
1/2 cup olive oil
1 tablespoon lemon zest, in thin strips
1 bay leaf
1/2 teaspoon chili flakes (optional, for the sake of small humans)
1/2 teaspoon black pepper (optional, for the same reason)
2 garlic cloves, slivered
1/4 teaspoon fennel seeds
1/4 cup pine nuts
2 tablespoons capers, coarsely chopped
1 tablespoon preserved lemon, rinsed and chopped (optional)
12 ounces olive oil-packed tuna (slightly more or less is fine)
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