Begin by bringing a large pot of salted water to a boil, then cook the spaghetti according to the package directions until al dente. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1-2 minutes until fragrant.

Drain the canned tuna and add it to the skillet. Stir gently to combine, allowing it to heat through for a few minutes.

Once the tuna is heated, add the spaghetti to the skillet. Toss to coat the spaghetti thoroughly with the tuna mixture.

Remove from heat, season with salt and pepper, and toss in fresh lemon juice. Garnish with chopped parsley before serving. Enjoy!