Cook the pasta according to the instructions on the packet. Add the asparagus for the last 2-3 minutes. Drain.
Meanwhile, put the eggs in another small pan of water and boil for 7 minutes. Drain, then run under cold water to cool, peel and halve. Whisk together the oil, sun-dried tomato paste, lemon juice and garlic.
Gently mix together the drained pasta and asparagus with the drained and flaked tuna, cherry tomatoes, olives, eggs and rocket. Drizzle with the dressing to serve.