Mise it out: gather all your ingredients. Get a pot of salted water boiling. When the water comes to a boil add the shells.
While the shells are cooking, finely chop the parsley. The rock chop method (one hand on top of the knife) is the best technique to finely chopping it. When you think it’s chopped finely enough (you don’t want to bite into a large leaf) set aside.
Using your senses of taste and touch, test the shells, and when they’re al dente, drain them and return them to the pot.
Add the parsley to the pot, empty the can of tuna (and the olive oil) to the pot and mix well. Add an drizzle of olive oil if you think it needs it. Serve with lemon zest and juice.