Cook linguine according to package instructions until al dente. Drain and return to pot.
During this time, peel the cloves of garlic and detail them in fine slices. Cut the cherry tomatoes in two.

Heat the olive oil in a frying pan and add the garlic and seeds of fennel. Let cook for 1 minute (be careful that the garlic does not brown, or else it will become bitter), then add the cherry tomatoes and the pepper of Espelette.

Cook for 2 mn. Salt. Drain and flake the tuna. Incorporate the drained tuna and a teaspoon of lemon juice. Continue cooking for 1 minute while mixing delicately. Add the linguine and the roughly chopped parsley and cook for 1 minute. Rectify the seasoning. Sprinkle with the grated lemon peel. Serve immediately.