Prepare the pasta in boiling salted water according to the instructions on the packet. Roast pine nuts in a pan without fat. Remove and let cool. Drain tuna and chop coarsely. Wash the dill, shake dry, pluck off the pennants and chop up
Drain the pasta. Peel and chop the garlic. Wash lemon hot, grate dry and peel half of the peel in zests. Halve lemon and squeeze 1/2 lemon. Heat 2 tablespoons of oil in a frying pan and fry the garlic for about 2 minutes. Add pasta, pine nuts and tuna. Stir carefully and heat up for 2 minutes. Finally fold in lemon zests and dill
Season to taste with salt, pepper and a little lemon juice and arrange on plates. Sprinkle each plate with 1 teaspoon of olive oil and sprinkle parmesan cheese on top. Serve immediately