1. Take the tuna and if necessary, cut through to give a thickness of 1.5cm. Place in a dish and pour over the garlic infused extra virgin olive oil.

2. Heat the oven to 180C/350F/Gas Mark 4.

3. Using a small saucer or plate, 15cm diameter, as a guide, cut out circles from the pastry. Take four circles placed on top of each other and snip the edges, making 1.5cm diagonal cuts at 3cm intervals. Brush each circle with butter, and layer them up again. Turn and tuck in the edges to make a rim then place on a baking tray. Repeat with the rest of the rounds to make 6 tart cases.

4. Bake in the oven for 10 minutes until crisp and golden.

5. Meanwhile, heat a heavy frying pan or griddle, and when hot place the tuna on to cook for 1½-2 minutes on each side. Remove from the heat and leave to cool.

6. Cut the beans into small lengths, boil for 3 minutes, rinse in cool water and cool.

7. Slice the tuna into small pieces, halve the SunBlush® Tomatoes and roughly chop the rocket. Put into a bowl with the beans and red onion, season and gently toss together.

8. To serve, pile the bean, SunBlush® Tomato and tuna mixture onto the pastry cases.