Bring a large pot of water to a boil. Add 1 tablespoon of salt and return to a rolling boil
While the water is heating, prepare the sauce. IN a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and crushed red pepper and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and cook until they are soft, about 5 minutes.
At this point, add the linguine to the boiling water and cook until al dente, per the package directions.
Meanwhile, add the tuna to the sauce and gently cook for 3 more minutes. Pour in the wine and bring the sauce to a simmer. Cook until the mixture reduces by half, about 3 minutes. Season with black pepper and a little salt.
Once the linguine is ready, increase the heat under the sauce to medium-high and scoop the pasta directly into the skillet, using tongs. (Do not drain the pasta) Toss the linguine in the sauce to coat. Add the arugula and ½ cup of pasta water. Toss together for about 1 minute or until the arugula wilts. Add the parsley to the pasta and toss again. Add an additional ¼ cup of pasta water if needed to loosen up the sauce.
Check the seasoning and serve immediately garnished with additional chopped parsley, a sprinkle of crushed red pepper, fresh ground black pepper and lemon wedges.