Bring a large pot of salted water to a rolling boil for the capellini. Simultaneously, preheat a heavy-bottomed skillet over high heat until smoking hot.

While water heats, slice cherry tomatoes in half and roughly chop Kalamata olives. Mince 2 garlic cloves. In a separate small saucepan, combine 50ml olive oil, halved tomatoes, chopped olives, minced garlic, a pinch of red pepper flakes (if using), 3g salt, and 1.5g black pepper. Cook over medium-low heat for 6-8 minutes, stirring occasionally, until tomatoes soften and burst, creating a quick confit.

Season tuna steaks generously with 3g salt and 1.5g black pepper. Add 20ml olive oil to the hot skillet. Carefully place tuna steaks in the pan and sear for 1.5-2 minutes per side for medium-rare, adjusting based on thickness. Remove tuna and set aside to rest.

Add capellini to the boiling water and cook for 2-3 minutes, or according to package directions, until al dente. Reserve 100ml pasta water, then drain the capellini.

Finely chop fresh oregano and marjoram. In a large bowl, toss the hot, drained capellini with the tomato & olive confit, remaining 30ml olive oil, lemon zest, and the chopped fresh herbs. Add reserved pasta water gradually, tossing vigorously to create a light, emulsified sauce that coats the pasta.