BAKED TOMATOES WITH TUNA AND BORLOTTI

We loved this dish, a perfect summers dinner.  You could skip the tune and use tinned artichokes, or skip the tuna. Full stop.

Ingredients

Serves 2

450 g of assorted tomatoes

2  young cloves of garlic

a handful of thyme (6 bushy little sprigs will do)

3 tablespoons of olive oil

Half teaspoon salt

Black pepper

400 g tin of borlotti beans

250 g Tuna

Sprig of rosemary

Method

Pre heat oven to 160C

Cut the tomatoes in half and put them in a mixing bowl. Peel and very finely chop the garlic and add them to the tomatoes.

Remove the leaves from the thyme, then toss them with the tomatoes and garlic. Add the olive oil and the salt.

Tip the entire contents of the beans liquid and all into a deep baking dish, then season with black pepper.

Drain the tuna and place in the middle of the beans. Scatter the tomatoes and their dressing around the fish, then trickle over a little more olive oil.

Tuck in the rosemary and then bake for 25-30 minutes.

I like to serve it warm rather then pipping hot from the oven.

Serve bread with it, maybe ciabatta or a baguette, thinly sliced, toasted and drenched in the juices from the pot.

Original recipe Nigel Slater in the Guardian