Place the drained tuna in a bowl & flake lightly with a fork.
In a small bowl, combined the oil, garlic, chilli, capers, parsley & lemon juice. Pour over tuna & mix lightly. Season with a little salt & ground black pepper. Place in fridge for at least 2 hours to allow flavours to develop.
Cook the pasta in a large pan of rapidly boiling salted water for 10 minutes or until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta. Toss the tuna mixture through the pasta, adding enough of the reserved water to give a moist consistency. Leave for a minimum of 10 minutes before serving as it is best served only slightly warm. Place salmon strips on top, drizzle liberally with olive oil & serve.