Drain the tuna from the cans and add it into a food processor, along with the rinsed capers. Process them partially until combined, not as much as to obtain a purée.

Scrape the tuna and caper mixture into bowl, then add the beaten eggs, the grated Parmigiano Reggiano and the breadcrumbs. Mix everything with a work until homogeneous.

Shape the tuna loaf with your hands to make a kind of thick sausage, then close it in a towel or a cheesecloth, assuring the ends with a kitchen string.

Cook it in boiling unsalted water for about 20 minutes.

Remove the tuna loaf from the water and let it cool down completely before slicing it.

In the meantime, prepare the dressing for the tuna loaf. In a little bowl mix the extra virgin olive oil with the chopped parsley and the lemon juice. Salt to taste.

Serve the tuna loaf with the parsley dressing, or with mayonnaise and mustard.