Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package instructions until it reaches “al dente” texture. About two minutes before the pasta is finished, toss the frozen peas directly into the boiling water with the pasta. This blanches the peas perfectly without requiring an extra pot. Before draining, reserve about half a cup of the starchy pasta water.

While the pasta drains, place the same pot back on medium heat. Add the olive oil or butter and the minced garlic. Sauté the garlic for about 30 seconds until it smells fragrant but hasn’t turned brown. Flake the drained tuna into the pot and stir it gently to coat it in the garlic oil. If you like a bit of heat, add a pinch of red pepper flakes at this stage.

Return the cooked pasta and peas to the pot with the tuna and garlic. Pour in half of the reserved pasta water and sprinkle in the grated parmesan cheese. Toss everything vigorously with tongs or a large spoon. The cheese and pasta water will create a light, silky sauce that coats every strand. If it looks too dry, add a splash more water. Season generously with black pepper and a little salt, then serve immediately.