Nibblous | linguine with tuna, capers and olives

Ingredients

• can tuna, drained and flaked
• 1/2 cup (125 ml) extra-virgin olive oil
• 1/4 lb (125 g) mixed black and green olives
• 3 tablespoons (45 ml) freshly squeezed lemon juice
• 3 tablespoons (45 ml) chopped fresh parsley
• 3 tablespoons (45 ml) small capers, drained
• 1 - 3 cloves garlic, finely chopped
• 4 - 6 anchovy fillets, coarsely chopped (optional)
• Hot red pepper flakes to taste (optional)
• Salt and freshly ground pepper to taste