Summer on a plate.

Take a large handful of flat-leaf parsley and place in a food processor, along with 4 tbs olive oil and whizz till well blended. Transfer to a small bowl, and set aside.

In the food processor, place the following: 1tbs lemon juice, 6 anchovy fillets (drained of the oil), 220g canned tuna (drained of the oil), 5tbs mayonnaise, 1 garlic clove (peeled), and 3tbs small capers. Whizz together till smooth, adding 3-4 tbs water to create a pouring consistency.Transfer to a bowl and set aside.

Slice up 600g cherry tomatoes, and place in a serving bowl, seasoning with sea salt. Drizzle with the parsley oil and mix together.

To serve, place a serving of tomatoes on each plate (serves 6) and add a good dollop of the tuna dressing.