1.Drain the tuna over a small bowl and reserve the oil. You will need 1/3 cup (80ml) oil.
2.Cook the pasta in a large pan of well-salted, boiling water until just tender. Drain, return to the pan.
3.Meanwhile, heat the tuna oil and olive oil gently in a large, non-stick frying pan, add the garlic and chilli; cook, stirring, until fragrant.
4.Add the tuna and break into chunks. Remove from the heat, then add the lemon juice.
5.Add the tuna mixture to the hot pasta with the rocket, and salt and pepper to taste; toss gently to combine. Serve with extra lemon wedges, if desired.
This recipe must be made just before serving. Not suitable to freeze. Pasta suitable to microwave.Note