Crispy Pasta with Tuna, Olives and Capers

Preparation

1. Drain the tuna and place in a large bowl. Mash with a fork. Rinse the capers well, pat dry, and add to the tuna.
2. Add the roughly chopped olives and finely chopped parsley to the tuna mixture.
3. Beat the eggs and add to the other ingredients, mixing well to combine everything. Add the leftover spaghetti and toss carefully to coat.
4. Heat a 10-inch non-stick skillet with olive oil over medium heat. Pour in the pasta mixture, spreading it into a thin, even layer.
5. Cook on both sides until golden brown and crispy, like a pasta pancake.
6. Serve immediately while hot and crispy.