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Cook pasta in a large saucepan of boiling salted water, until al dente.
While it’s cooking, put chopped rocket, lemon zest and juice, garlic and chilli into a small bowl.
Add tuna (with oil from the can), lightly mashing it with a fork.
Season well with salt and freshly ground black pepper.
Drain pasta, return to pan and stir in tuna mixture.
Drizzle with olive oil and serve with a crisp green salad.