Turn on your oven and preheat to 200 C.

Start by making the tomato sauce.

In a heavy bottomed saucepan add the olive oil and bring to a low heat. Add the chopped onion and cook gently until softened and without colour (about 10 minutes). Add the crushed garlic, oregano and continue to cook for a further minute keeping the heat low. Next add the malt vinegar and reduce until almost completely evaporated.

Add the tuna brine, turn up the heat and reduce until almost completely evaporated. There should be almost no liquid left at this stage, but the contents of the pan should be moist. Turn the gas down again to a low heat.

In goes the tomato puree, mixing in briskly with a wooden spoon. Cook the tomato puree until you see the oil begin to separate. Back up with the heat.

Add the can of tomatoes and simmer on a medium heat, slightly reducing to the consistency of ketchup. Season with salt, black pepper and sugar. (Taste for seasoning and adjust if necessary)

Meanwhile cook the pasta until slightly underdone. Warm through a shallow oven proof dish in the preheated oven.

Drain the pasta and return to the pan. Gently combine the tuna, mayonnaise, pesto and parmesan.

Transfer the pasta and tuna mix to the warmed shallow oven proof dish and pour over the tomato sauce.

Top with the sliced Mozzarella and sprinkle with the chopped parsley. Reserve a little parsley for garnishing before serving.

Bake for about 25 minutes until the Mozzarella has melted and golden in colour.

Sprinkle with the reserved parsley and serve with a crisp green salad, crusty bread and a glass of your favourite wine or beer.