Cherry tomatoes
A cherry tomato is a smaller garden variety of tomato. It is marketed at a premium to ordinary tomatoes, and is popular as a snack and in salads. Cherry tomatoes are generally considered to be similar but not identical to the wild precursor of the domestic tomato. They are often more sour than standard tomatoes. Cherry tomatoes range in size from a thumbtip up to the size of a golf ball, and can range from being spherical to slightly oblong in shape.

The more oblong ones often share characteristics with plum tomatoes, and are known as grape tomatoes. The cherry tomato is regarded as a botanical variety of the cultivated tomato, Solanum lycopersicum var. cerasiforme. It was widely cultivated in Central America when the Conquistadores arrived and is thought to be the ancestor of all cultivated tomatoes.

A lightly grilled tuna steak is the perfect healthy meal. In this recipe, the sharpness and slight acidity of roast cherry tomatoes cuts through the oily fish and the piquant dressing adds a touch of heat. Serve with a green salad or garlic mashed potatoes.

•  2 fresh tuna steaks – about 200g each
•  10 cherry tomatoes
•  A splash of balsamic vinegar
•  A handful of fresh parsley
•  A small piece of red pepper
•  A quarter of a fresh red chilli or a pinch or two of chilli flakes
•  A quarter of a small onion
•  Olive oil
•  Salt and pepper

1. Pre-heat the oven to 180°C.

2. Place the tomatoes on an ovenproof dish, drizzle with olive oil and balsamic vinegar and season. Roast for 25–30 minutes until soft.

3. Meanwhile make the dressing. Place the parsley, pepper, chilli and onion in a small processor and whiz for a few seconds – enough to finely chop the ingredients, but not to make a purée. Remove from the processor to a small bowl and stir in a good slug of olive oil. Set aside to allow the flavours to infuse.

4. Cook the tuna steaks over high heat in a lightly oiled, ribbed griddle pan – 2 minutes each side if you like them pink in the middle, longer if you don’t.
5. Spoon the roast tomatoes onto a serving plate, place the tuna on top and pour the dressing over and around.

Serves: 2

Preparation time: 10 minutes
Cooking time: 30  minutes