Cook the penne to al dente point in boiling water with a teaspoon of salt and a dash of extra virgin olive oil. Drain and set aside.

Cut the tuna into bite sized cubes and sautee lightly in olive oil until the cubes change colour.

Add the finely chopped garlic and the sliced shiitake mushrooms and stir until the mushrooms soften a little.

Add the anchovies without the oil from the tin, stir to separate them and add the cream. Spoon in the goats cheese and stir. Slowly bring the sauce up to simmering point and tear up the basil by hand into the sauce and stir until the goats cheese has been absorbed into the sauce.

Tip the penne into the sauce and mix up.

Serve with fresh ground pepper, parmesan flakes and lemon or lime wedges.