1 / Cook the farfalles in the saucepan with a large volume of salted water 9 to 10 min.
2 / Meanwhile make the pesto by mixing the Parmesan, pine nuts, leaves basil, garlic and olive oil.
3 / Heat the pan to 2/3 the power of the plate and sear the tuna slices for 2 min. each side.
4 / Drain the farfalles and add the pesto.
5 / Serve with sliced tuna and candied tomatoes.
Tip: To prevent the pasta from sticking, pour 0.5 Qt of cold water into the pan before putting it on drain. This will fix the starch.