190g jar basil pesto (or try a different flavour such as spinach, tomato or aubergine pesto)
100g cheddar, grated
250g punnet cherry tomatoes, halved
Boil the pasta. Meanwhile, tip the tuna
and its oil into a large bowl with the
pesto. Mash together with a wooden
spoon. Stir in a third of the cheese and
all of the tomatoes. Heat the grill to high.
When the pasta is cooked, drain and
toss through the pesto mix. Tip into a
shallow baking dish and scatter with the
remaining cheese. Place the dish under
the grill for 3-4 mins until just melted, then
serve with a green salad and garlic bread.