Place a large pot on the stove with a pinch of salt and bring to the boil.
Add 250 grams pasta - any kind that you like to the boiling water, cook according to instructions until almost cooked through. This is called ‘al dente’ which means ‘to the tooth’.
Add the 2 cups green beans, washed, tops removed and cut in half and cook for another 2 minutes, drain pasta and beans.
Place the beans and pasta back into the same pot over low heat and add the 425 grams tuna in springwater, drained, 1 lemon - zested, 1 tbsp olive oil and 1 pinch pepper and sea salt.
Stir together until combined being careful not to break the pasta and beans.
Finish with rocket, give it a little toss and serve.