Prep the parsley, onion and garlic.
In a 10 inch skillet, heat the olive oil, then stir in the diced onion. Cook and stir over low heat for 5 minutes, then stir in the garlic and cook for 1 more minute.
Stir in the tuna, capers, salt, pepper, wine and lemon juice. Simmer over low heat for 10 minutes. If too dry, add in a bit more wine.
Meanwhile, cook and drain the pasta per package directions.
Add the drained pasta to the tuna mixture and toss. Then add the parsley and toss again to combine.
Serve immediately, topped with Parmesan if desired.
Normally, I would serve this wonderful meal with a green salad and garlic bread, but I was out of Romaine. The vegetables were delicious and added such nice bright color!Thanks for stopping by today! Please visit my website and leave me a comment. I love hearing from you all.Until next time, Journey On!Hugs and much love from me,Karen, TJG