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1
Preheat oven to 375 degrees F and bring a large pot of water to boil.
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2
Season the water with lots of kosher salt.
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3
On a piece of parchment or foil, lay a few of the lemon slices.
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4
Place the tuna on top and season with salt, pepper and top with more lemon slices.
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5
In a small bowl; combine pressed garlic, red pepper flakes, wine and oil.
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6
Whisk it together and pour over lemons and tuna.
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7
Seal up the parchment or foil to eliminate any steam from escaping and place the foil pack on a rimmed sheet pan.
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8
Place pan on the middle rack in your oven and cook for 15-20 minutes depending on the thickness of your tuna.
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9
(The tuna is done when a toothpick glides easily through the thickest part without meeting any resistance.)
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10
After 10 minutes have elapsed since the fish has been in the oven, drop the pasta into the seasoned water and cook as directed on the package.
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11
Pastas have different cooking times so adjust your time accordingly.
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12
When the pasta is al dente, reserve a 1/4 to 1/2 cup of starchy pasta water then drain the pasta and transfer pasta to a large bowl
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13
When the fish has finished cooking, carefully open the foil pack from the top and remove the fish, being careful to keep the juices from spilling.
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14
Break apart the tuna into bite size pieces, then combine the cooking liquids with the pasta water.
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15
To the bowl of pasta, add the parsley, tuna and sauce liquids.
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16
Season with salt, pepper and shaved cheese.
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17
Toss and serve immediately!
