340g gluten-free dried spaghetti
2 Tbsp extra virgin olive oil, plus extra, to serve
2 Tbsp flat-leaf parsley leaves, plus extra sprigs, to garnish
Sea-salt flakes and freshly ground black pepper, to season
425g can tuna in springwater, drained
500g gluten-free tomatobased pasta sauce
½ cup sliced black olives
1 cup rocket leaves
Cook spaghetti following pack instructions until al dente. Drain well and return to pan off the heat. Stir in oil and parsley. Season.
Meanwhile, heat a large nonstick frying pan over a medium heat. Add tuna, sauce and ½ of the olives. Cook, stirring occasionally, for 5 minutes or until heated through.
Put spaghetti in 4 serving bowls. Top with tuna mixture, rocket leaves and remaining olives. Season and serve.