Penne al Tonno

In a large pot bring some salted water to the boil. Add the pasta to the water and cook for about 10 minutes or until al dente, stirring regularly to ensure the pasta does not stick. Drain and refresh under cold running water. In a large bowl, toss the cooled pasta with the prepared dressing.

Heat a drizzle of oil in a griddle or pan over high heat. Add the tuna and grill for 1-2 minutes on each side (tuna is perfectly fine raw, so don’t be afraid to leave it rare - the longer you cook it, the drier it will become!). Remove the fish from the pan and slice or break into chunks. Toss through the penne with the rocket, parsley, and tomatoes then season well with salt and pepper.