Clean and wash spring onions and cut into fine rings. Cook the noodles in 3-4 l boiling salted water (1 teaspoon salt per litre) according to package instructions.
Heat the oil in a pot. Sauté spring onions in it, take out. Sauté the poppy seeds in hot frying fat. Dust with flour and sauté briefly. Add wine and cream while stirring, bring to the boil and simmer for about 5 minutes.
Drain the tuna, chop it up. Finely grate the parmesan. Stir lemon zest and half of the cheese into the sauce. Heat spring onions and tuna briefly in the sauce. Season with salt, pepper and sugar. Drain the pasta, mix with the sauce and serve. Add the rest of the parmesan.
Tip: Poppy seeds turn rancid quickly. It is best to freeze leftovers, then they will keep for about 4 months.