Lemony Ahi Tuna and Olive Oil Pasta

Preheat oven to 375ºF and bring a large pot of water to boil. Season the water with lots of kosher salt.

On a piece of parchment or foil, lay a few of the lemon slices. Place the tuna on top and season with salt, pepper and top with more lemon slices.

In a small bowl; combine pressed garlic, red pepper flakes, wine and oil. Whisk it together and pour over lemons and tuna. Seal up the parchment or foil to eliminate any steam from escaping and place the foil pack on a rimmed sheet pan. Place pan on the middle rack in your oven and cook for 15-20 minutes depending on the thickness of your tuna. (The tuna is done when a toothpick glides easily through the thickest part without meeting any resistance.)

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. Pastas have different cooking times so adjust your time accordingly. 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

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. Break apart the tuna into bite size pieces, then combine the cooking liquids with the pasta water. To the bowl of pasta, add the parsley, tuna and sauce liquids. Season with salt, pepper and shaved cheese. Toss and serve immediately!