Bring 1.5 liters of water to a boil. Add 2 teaspoons of salt.

Pour in 250 g of pasta, stirring until the water returns to a boil to prevent the pasta from sticking together.

Cook for 8 to 10 minutes for an al dente texture, the pasta should remain slightly firm. Drain and rinse under cold running water. Let it drain thoroughly.

In a bowl, mix the yogurt with 3 heaping tablespoons of mayonnaise. Season with salt and pepper.

In another bowl, cut some cherry tomatoes. Add a generous spoonful of capers, chopped parsley, a drizzle of olive oil, and a splash of balsamic vinegar. Season with salt and pepper. Mix and let marinate for about 10 minutes.

Season the pasta with olive oil, salt, a pinch of pepper, chopped parsley, half the light mayonnaise, a little grated cheese, a little balsamic vinegar and the desired amount of tuna. Stir to combine.

Add half the marinated tomatoes and a few black olives and toss to combine.

Arrange a few lettuce leaves on the plates. Place the pasta salad on top.

Garnish with whole cherry tomatoes, remaining marinated cherry tomatoes, a few anchovies and black olives. Top with grated cheese and light mayonnaise.