Linguine with Grilled Tuna Capers & Parsley

2 unpeeled garlic cloves
1 large leek, halved & well-rinsed
500 g fresh tuna
¼ cup EV olive oil, plus more for brushing
SIDS SALT & PEPPER to taste
2 tsp finely chopped rosemary
340 g linguine
2 cups parsley leaves, roughly chopped
1 tbsp capers, roughly chopped
Juice of 1 lemon
chilli flakes

Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so half cooks over high heat and the other half can cook over moderately low heat.
Meanwhile, soak 1 small bamboo skewer for 10 minutes.
Thread the garlic cloves onto skewer. Brush both sides of the leek and the tuna with olive oil and season with SIDS SALT & PEPPER. Rub the tuna with rosemary.
Oil the grill grates, then grill the leek, cut side down and the tuna over high heat until grill marks form, 2-3 minutes. Flip the tuna and leek and move to the cooler part of the grill. Cook until the tuna is just slightly pink within and the leek is tender, about 8 minutes for the tuna and 15 minutes for the leek. Transfer to a work surface and let cool slightly.
Grill the garlic on the skewer over high heat, turning a few times, until blistered and slightly softened, about 2 minutes.
Remove the outer layer of the leek and discard then thinly slice the leek crosswise, discarding any pieces that are tough, and transfer to a large bowl. Peel the garlic and finely chop. Flake the tuna and add the garlic and tuna to the leek.
Meanwhile, cook the linguine until al denté, drain, reserving ½ cup of the cooking water. Add the hot pasta, parsley, capers, lemon juice and the ¼ cup of olive oil to the bowl and toss. Add the cooking water, little by little, if necessary, to loosen the sauce. Season with SIDS SALT & PEPPER and chilli flakes, then serve immediately.