Place the tuna, bread crumbs, lemon rind, egg, and two tablespoons parsley in a bowl. Season and stir well to combine. Roll tablespoonfuls of the mixture into balls.

Heat the oil in a large frying pan over medium heat. Cook tuna balls, turning, for six to seven minutes or until golden. Transfer to a plate. Reduce heat to low. Add the garlic, capers, and chili flakes. Cook, stirring, for two minutes or until aromatic. Stir in olives. Add the tomatoes. Cook, stirring occasionally, for six to eight minutes or until thickened slightly. Add the tuna balls. Cook, covered, for three to four minutes or until warmed through.

Meanwhile, cook the pasta in a large pot of boiling salted water for two to three minutes or until al dente. Drain, reserving 1/4 cup of the cooking liquid.

Add the tuna balls and sauce to the pasta. Cook, tossing gently, for one to two minutes or until combined, adding the reserved cooking liquid if needed. Sprinkle with chopped parsley before serving.