Clean and wash spring onions and cut into fine rings. Heat 1 tablespoon of oil in a pot, sauté the spring onions in it, remove. Add 1 tablespoon of oil and sauté the poppy seeds in it. Dust with flour and sauté briefly. Deglaze with wine and cream. Simmer for 5 minutes.
Cook the pasta in boiling salted water according to the instructions on the packet. Stir 2 tbsp. parmesan and lemon zest into the sauce. Season to taste with sugar, salt and pepper. Drain the pasta, drain and mix with the sauce and spring onions. Drain the tuna, cut it into pieces and mix it in as well. Serve sprinkled with 2 tablespoons of parmesan.