Put the anchovies and a little of the anchovy oil in the pan and heat over a very low heat, breaking up the anchovies with a spoon.
Next, add the capers, olives, garlic and chilli to the pan. Cook everything, stirring regularly, for about 2 minutes, until the anchovies have dissolved completely and the garlic is cooked but not burnt.
Add the tin of tomatoes and black pepper and bring to the boil, then turn down to a gentle simmer, stirring occasionally.
Next, put your pasta on to boil. Cook the pasta until it is just al dente – this should take about 10 minutes.
When your pasta is about a minute away from being ready, add the tuna to the tomato sauce along with the lemon juice and half the basil. Stir and break up the tuna a little, but not completely.
Drain the pasta and tip it into the sauce, along with a tablespoon or two of the cooking water.
Stir everything together and serve scattered with the rest of the basil and a couple of extra twists of black pepper.
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.