1. Bring a large pot of salted water to the boil. Wash the vegetables. Dice the carrots, slice the celery, dice the onion and chop the parsley.
2. Sauté the carrots, celery and onion in a pan with the olive oil until golden brown. Add the peas and tomato sauce, season with salt and cook for about 10 minutes. Add the drained tuna and parsley to the ragù.
3. Pour the linguine into the boiling water and cook until ready. Drain the pasta, dress with the ragù sauce and serve.
