250g dried linguine pasta
2 x 185g cans tuna in chilli and oil
400g can artichoke hearts in brine, drained, quartered
50g baby rocket
1 avocado, chopped
2 tablespoons lemon juice
Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain. Rinse under cold water. Drain well.
Place pasta in a large bowl. Drain tuna, reserving oil. Remove and discard chilli. Flake tuna into large chunks. Add tuna, reserved oil, artichokes, rocket and avocado. Drizzle with lemon juice. Season well with salt and pepper. Gently toss to combine. Serve.