1. Dissolve 30 g of granular fish seasoning in 3 l of boiling water.
2. Cook the fregola in this boiling broth.
3. At ¾ of the cooking time, remove the fregola and plunge it in iced water for a few seconds.
4. Cut the cherry tomatoes into quarters and dress with extra virgin olive oil and chopped mint.
5. Add the well drained tuna and La Croccante to the fregola.
6. Add the dressed cherry tomatoes, mix gently and add salt if needed.