Bring a pot of salted water to a boil.

Add the spaghetti to the boiling water and cook for approximately 10 minutes, or until al dente.

While the pasta is cooking, heat olive oil in a saute pan over medium heat.

Add the sun-dried tomatoes, chopped garlic, oregano, and chili flakes to the pan.

Saute for a few minutes, being careful not to burn the garlic.

Add the tuna, lemon juice, and white wine (if using) to the pan.

If not using wine, add a little pasta water to the pan.

Simmer for a few minutes to allow the flavors to meld.

Once the pasta is cooked, drain it and add it to the saute pan with the tuna and sun-dried tomato sauce.

Stir to coat the pasta evenly with the sauce.

Finish with a dash more olive oil.

Serve immediately, topped with fresh chopped parsley and freshly ground pepper.