Fill a stock pot a little over half ways with water, season generously with sea salt and heat it with a high heat

In the meantime, drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna

Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) of the reserved olive oil from the canned tuna

While the oil is heating, finely chop the onion and roughly chop the garlic

Add the chopped ingredients into the hot fry pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the flour, mix continuously, after 2 minutes add in the paprika and oregano, quickly mix together, then add in the milk and vegetable broth, gently mix together for a couple of minutes

Once the creamy sauce has slightly thickened, about 3 to 4 minutes, add in the lemon juice and season with sea salt & black pepper, mix together, then add in the drained tuna and give it one final mix, lower to a low heat

Once the water comes to a boil in the stock pot, add in the pasta, mix every 2 to 3 minutes, once it's cooked al dente, using a large slotted spoon, transfer the pasta directly from the stock pot into the pan with the creamy sauce, remove from the heat

Mix the pasta with the creamy tuna sauce, then top of with the grated cheese and parsley, serve directly out of the pan or transfer into serving dishes, enjoy!