Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, saving ¼ cup of pasta water before draining.

In a large skillet, heat olive oil over medium-high heat. Add chopped onion and sauté for 3-4 minutes until translucent.

Add minced garlic and cook for another 30 seconds, stirring constantly until fragrant.

Stir in tomato paste and cook for about 30 seconds until it darkens slightly.

Pour in red wine, scraping the skillet to loosen browned bits. Add diced tomatoes, olives, capers, and lemon juice. Bring to a boil, then simmer for 8-10 minutes.

Stir in drained pasta and tuna, tossing gently to heat through for about 1 minute.

Plate and garnish with parsley and parmesan cheese. Enjoy hot!