Clean the cherry tomatoes and cut them in half. Slice the tuna, then dice into cubes about 1 cm in size.
Heat a drizzle of olive oil in a pan and sauté the garlic and chili for a few minutes. Add the tuna and sear over high heat for at least 5 minutes, stirring often. Then add the cherry tomatoes.
Remove the garlic and chili. Let everything simmer over medium heat for about 15 minutes.
Meanwhile, bring salted water to a boil and cook the pasta, draining it 2 minutes before the recommended time to finish cooking in the pan. Add a ladle of pasta water to the tuna and tomatoes.
Add the olives to the sauce, then drain the pasta and transfer it to the pan. Stir in a splash of cooking water and a drizzle of olive oil. Let it cook for a few minutes, then season with pepper, chopped parsley, and basil.
Toss everything well, plate, and finish with grated lemon zest. Enjoy!
