Step 1

Heat the oven to 220C (200C fan)/425F/gas 7.

Step 2

Put three tablespoons of oil into a large, ovenproof saute pan for which you have a lid, and heat on a medium-high flame. Add the onion and cook, stirring occasionally, for about eight minutes, or until softened and browned.

Step 3

Add the garlic, chilli and anchovies, cook for a minute more, until fragrant, then stir in the capers, half the lemon, 45g of the olives, tuna, tomato paste, tinned tomatoes, orzo, 450ml water, a teaspoon of salt and a generous grind of pepper. Bring to a simmer, then cover and transfer to the oven for 20 minutes, or until the orzo is cooked through.

Step 4

Turn up the oven to 230C (210C fan)/450F/gas 8.

Step 5

Lift the lid off the pan, then haphazardly top the mixture with the sliced tomatoes, sprinkle over the cheese and return to the oven, uncovered, for 10-12 minutes, or until bubbling and lightly browned.

Step 6

Remove, leave to rest for about 10 minutes, then top with the remaining olives and preserved lemon, the basil and the remaining tablespoon of oil, and serve straight from the pot.