TUNA LINGUINE

This recipe is one of the fastest and easiest I know, not that you would guess from the flavour. It is a cinch to microwave at work, especially if you take a bundle of rocket or watercress in a separate pack, which you can toss in at the last minute, giving you a fresh, gutsy lunch that will fill you with energy for the afternoon. The only thing I would stress is to be careful when you buy the tuna. The website www.fishonline.org lists all the commercially-fished species that are under pressure and to be avoided, and the species to eat.

Preparation time: 15 minutes

Cooking time: 10 minutes

600g linguine, spaghetti or spaghettini

2 x 250g tin of tuna in oil (make sure it's line-caught, dolphin-friendly)

3 shallots, finely chopped

2 cloves of garlic, finely chopped

2 tablespoons capers

3-4 tablespoons olive oil

Juice of 3 lemons

1 large handful of parsley, roughly chopped

1 red chilli deseeded and finely chopped

Salt and pepper

1 packet of rocket leaves

Cook the pasta in a large pan of boiling, salted water according to the pack instructions. I think pasta should be al dente, with a nice bit of bite to it.When the pasta is cooked toss it with the rest of the ingredients (you can use the oil that the tuna was stored in), save the rocket, and briefly warm through (30-40 seconds) over a medium flame. Toss in the rocket at the last minute, season to taste and serve.

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