Step 1

For the pesto, whiz pine nuts, garlic, rocket, herbs and parmesan in a food processor until combined. Slowly add oil in a thin stream and whiz until you have a smooth paste. Season and set aside.

Step 2

Heat 2 tbs oil in a large frypan over medium-low heat. Add onion and garlic and cook, stirring, for 6-8 minutes until soft. Stir in tomato paste, then add wine and cherry tomatoes and bring to a simmer over medium heat. Reduce heat to low and simmer for 15 minutes, stirring occasionally, until rich and thick.

Step 3

Cook pasta in boiling salted water according to the packet instructions until al dente. Heat remaining 1tbs oil in a frypan over medium-high heat. Season tuna and cook for 2-3 minutes, turning, until golden but still rare. To serve, toss pasta and tuna in sauce. Spoon into bowls and top with pesto and extra parsley.