Pasta dishes are just always delicious!
Drain the tuna well in a colander. Grind 1/3 of the tuna meat with the juice of one lemon in a hand mixer. Finely shred the remaining tuna with two forks.
Stir the yolks lightly in a baking bowl. Add the oil in a very thin stream, stirring constantly with the whisks of the hand mixer until a creamy mayo is formed.
Mix the tuna puree and the tuna meat with the mayo. Fold in the capers and mustard and season the sauce heartily with salt and pepper. Refrigerate until ready to serve.
Boil plenty of salted water and cook the spaghetti in it for about 8 minutes until “al dente”. Then drain and mix with the sauce in a heated baking dish. Garnish with the lemon balm.
This sauce is easy to prepare and should be put to cool.
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