Start with the sauce. In a pan put the finely chopped shallot, extra virgin olive oil, the olives and the drained tuna, season with salt and pepper, and let it sizzle for 2-3 minutes then remove from the heat. Your sauce is done.
Now is time to cook the pasta. I'm using penne this time, but you may use whatever pasta you have, preferably short pasta. Begin heating a large pot of water for the pasta. When the water for the pasta comes to a boil, add a generous tablespoon of salt and the pasta. Cook al dente, or until firm to the bite, following the cooking instructions on the package but checking the pasta a minute or two before the indicated time, you don't want to overcook it.
When the pasta is al dente, drain and add the sauce and the grated parmesan. Toss everything together and serve.