Cook the orecchiette in a large pot of boiling salted water for 7-8 minutes (about a minute or so less than directed on the packet) or until it is al dente.

Drain and set aside.

While the pasta is cooking, heat half the olive oil in a non-stick frying pan.

When hot, add the onion, garlic and salt to taste and cook, stirring, for 5 minutes or until soft.

Add the tomatoes and wine and simmer a further minute until the wine has evaporated.

Add the olives and mint, shake the pan for a minute, then remove from the heat.

In another non-stick pan, heat the remaining olive oil.

When hot, add the tuna and sprinkle with salt.

Sear on all sides. The tuna should be medium-rare in the middle.

Add the tuna to the sauce, then add the orecchiette.

Fold through and mix completely.

Check the seasoning, add lashings of fresh pepper, divide pasta among 4 bowls and serve.