Lightly cut a cross at the bottom of tomato, cook tomato in boiling water for about 1 minute. Remove and put into cold water for 1 – 2 minutes. Peel and remove seeds. Chop coarsely.

Heat 1 tablespoon olive oil. Add all seasoning and tuna flakes. Fry briefly to mix. Dish out and leave to cool.

Cook fettuccine in boiling water with a dash of salt and remaining olive oil until al dente.

Drain and put into ice-cold water for 2 minutes. Drain well. Add shallot and toss well until all flavours are infused.

Add edamame, pistachio nuts and rocket leaves to mix.

Dish out into individual serving bowls. If preferred, put bowls into a basin of ice-cubes or chill them in refrigerator for 20 – 30 minutes before serving as this is a cold appetising salad.