Cook the pasta in a large saucepan of boiling water until al dente. Meanwhile, place the eggs in a saucepan of cold water, bring to the boil and cook for 10 minutes. Drain, cool under cold water, then peel. Cut the eggs into quarters.
Finely grate the zest of the lemon to give 1 teaspoon of grated zest. Then, squeeze the lemon to give 2 tablespoons juice.
Empty the tuna and its oil into a large bowl. Add the olices, tomato halves, anchovies, lemon zest and juice, capers and the 2 tablespoons of the parsley.
Drain the pasta and rinse in a little cold water, then toss gently through the tuna mixture.
Divide among the serving bowls, garnish with egg and the remining chopped parsley, and serve.