Cook pasta in boiling water according to the package direction.

Toast the breadcrumbs in a skillet over medium-low heat until golden brown. Transfer to a bowl and set aside.

Add olive oil in a pan over medium heat, cook garlic and red chili for 1 minute. Add the zucchini and cook until crisp tender. Add the tuna and stir gently. Add the cooked pasta, lemon juice, and parsley; toss well. Season with salt and pepper if needed. Sprinkle breadcrumbs on top when serving.

Cook pasta in boiling water according to the package direction.

Heat olive oil over medium heat, add onion and garlic and cook until tender. Add tomatoes, olives, caper, and chili flakes (if using). Add the tuna and stir gently until tomatoes are slightly soft. Add the cooked pasta and a ladle of pasta water; toss well. Season with salt and pepper if needed. Sprinkle parsley and Parmesan cheese.

Cook pasta in boiling water according to the package direction.

Heat olive oil over medium heat, add onion and garlic and cook until tender. Add milk and ricotta cheese to incorporate them together and cook until the sauce slightly thickened. Add the tuna and stir. Add the watercress and stir. Add the cooked pasta, lemon zest, lemon juice, and cheese; toss all together. Season with salt and pepper if needed. Sprinkle more cheese if desired.