(1) Cook the pasta in a large saucepan according to packet directions or until al dente. Drain. Return to the pan along with 3 tsp of the oil, capers, chilli and tomato. Cover with a lid to keep warm.

(2) Meanwhile, heat the remaining oil in a large non-stick frying pan over high heat. Add the tuna and cook for 2 to 3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and set aside for 2 minutes to rest.

(3) Cut the tuna into 5mm-thick slices. Add to the pan with the spaghetti mixture. Add the basil and gently toss to combine.

(4) Divide the pasta evenly among serving plates, and season with salt and pepper.