2 (6 1/2 oz.) cans white tuna in oil, drained
2 tbsp. butter
1 tbsp. lemon juice
1/2 tsp. cayenne
2 tbsp. parsley, chopped
1/2 c. chicken broth
2 tbsp. capers, rinsed and drained
1 c. heavy cream
Salt and pepper to taste

Saute flaked tuna in butter. Add all the ingredients, except heavy cream, and heat thoroughly. Add cream, but do not allow to boil. Serve over pasta with freshly grated Parmesan cheese.