To prepare our tasty tuna and tomato pasta, start by preheating your oven to 200 C. Toss your cherry tomatoes in a mixture of olive oil, balsamic vinegar and diced up rosemary, before placing on a baking sheet and baking for 10 minutes in the oven.

Meanwhile, cook the pasta according to instructions on the packaging, and then mix in the pesto. You don’t need to drain the tuna because it’s John West No Drain, so simply break the steaks up into chunky pieces and mix with some coarsely chopped basil leaves. Then add the tuna to the pasta and pesto and arrange neatly in a shallow bowl, before garnishing with the roast tomatoes. Serve immediately with chunks of fresh ciabatta and a glass or two of chilled Pinot Grigio. As authentically Italian as it gets.