Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions.
Drain the tuna fish and tear it up. Wash the dill, shake dry, pluck the pennants and cut finely. Peel garlic and chop finely. Grate parmesan.
Roast the pine nuts in a pan without fat, take them out. Heat the oil in the pan. Sauté the garlic in it. Add tuna, dill and lemon juice. Skim 1 ladle of the pasta water and pour it over the tuna.
Drain the pasta and put it back into the pot. Fold the tuna together with the liquid, pine nuts and parmesan into the pasta. Season with salt and pepper.