Cook the linguini in a large pot of boiling, lightly salted water until just tender. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, cherry tomatoes and snow peas and cook until just tender, about 3-4 minutes. Add the tuna, stock and basil or parsley and cook 1 minute more. When the pasta is cooked, drain well, saving 1/2 cup of the cooking liquid. Add the pasta, reserved cooking liquid, salt and pepper to the tuna mixture. Gently toss to combine. If desired, drizzle the servings with a little extra virgin olive oil and sprinkle with parmesan cheese.