Pasta Shells with Tuna
Drain tuna. Rinse parsley (seting aside a few stems for garnish), shake dry and chop coarsely. Peel the garlic.
Heat the olive oil, press in the garlic and add chopped parsley and lemon zest. Sauté briefly and stir in lemon juice. Season with salt and pepper. Tear tuna into pieces and mix into the sauce.
Cook pasta shells in salted water according to the package instructions until al dente. Drain the pasta well. Add pasta back to the pot.
Add butter to pasta shells in small pieces and stir in the tuna with sauce. Sprinkle with Parmesan and serve garnished with remaining parsley.