Heat half the oil in a non-stick frypan over medium heat. Add breadcrumbs and dried herbs. Cook, stirring, for 4-5 minutes until crisp and golden. Transfer to a bowl and set aside. Wipe pan clean and return to medium heat. Add remaining 75ml oil then add garlic and fennel seeds. Cook, stirring, for 2-3 minutes until fragrant and garlic has softened. Add capers, chilli flakes, tuna and tuna oil, lemon zest and juice, and stir for 1 minute to heat through.