Bring a large pot of water to a rolling boil. Once boiling, season generously with salt. Cook the pasta until al dente according to the package directions. Add frozen peas five minutes into cooking. Reserve 3/4 cup of cooking water; then drain.

In a large, deep pan, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add the bell peppers and sauté until softened, about 3 to 4 minutes. Toss in the garlic and cook until fragrant, about 30 seconds.

Add the drained pasta and peas, tuna, lemon zest, lemon juice, parsley, oregano, black pepper, olives, and jalapeño (if using). Drizzle some olive oil and a splash of reserved pasta water. Toss everything vigorously, adjusting the texture by adding more pasta water as needed. Once combined, serve in bowls with a sprinkle of Parmesan.