Place olive oil, parmesan cheese, pine nuts, basil, parsley and garlic in the work bowl of a food processor or blender. Pulse until mixture becomes a chunky paste, scraping down sides with a rubber spatula as necessary. Stir in lemon zest. Season with salt and pepper and set aside.
Bring a large pot of water to a boil over high heat. Add pasta and cook until just done. Remove from heat and drain; return to pot. Add pesto and toss to combine.
Arrange pasta on plates and top with tuna. Garnish each serving with a lemon wedge and serve immediately.