Gently braise leeks in a pan with olive oil. When it starts to be slightly golden and crispy add the chopped capers and parsley. After a few seconds, add the drained tuna chunks. Set aside.
Boil linguine in plenty boiling water. We recommend using 1 litre of water for every 100g of pasta. Before draining, remember to set aside a spoonful of pasta water to better toss and stir pasta and sauce.
Drain al dente; toss linguine in the pan with the tuna sauce. Add a little of cooking water, sprinkle with grated Parmigiano and serve.