Tagliatelle With tuna, capers, and lemon

Ingredient:
       14 oz (400g) storebought or homemade Tagliatelle
       14 oz (400g) tuna preserved in olive oil (Oil, drained)
       2 ½ oz (75g) capers preserved in salt,
       Rinsed and finely chopped
       2 tablespoon finely chopped parsley
       1 tablespoon finely chopped mint
       ½ clove garlic, finely  chopped
       Juice of 1 lemon
       1/3 cup (90ml) extra-virgin olive oil
       1 tablespoon coarse sea salt
       Salt and freshly ground black pepper

Procedure:
Sauce : Place the tuna in a medium bowl and mash with a fork. Add the capers, parsley, mint,  garlic, lemon, juice, and ¼ cup (60ml) of oil and mix well. Set a side. Cook the pasta in a large pan of salted boiling water until al dente, 4- 5 minutes. Drain well and place in a large bowl of cold water with the coarse sea salt and the remaining oil. Leave until cold. Drain well and place in a large bowl. Add the tuna sauce, season with salt and pepper, and toss gently. Refrigerate for at least 15 minutes before serving. Do not store in the refrigerator for more than 12 hours, as  the delicate flavors of the pasta will spoil.