Tuna Pasta Salad

Dice the Fontina into small cubes and place them in a large bowl.

Mix the balsamic vinegar with salt and pepper, then slowly whisk in the olive oil until a vinaigrette forms.

Rinse the parsley, shake dry and finely chop it.

Drizzle the vinaigrette over the cheese, stir in half the parsley and cover; let sit about 20 minutes to marinate.

Cook the penne in plenty of salted water until al dente, drain, briefly rinse with cold water and let them drain well.

Rinse the tomatoes, remove any cores and cut into eighths.

Toss the pasta, tomatoes, remaining parsley, the tuna with its oil and the marinated cheese together in the bowl and season with salt and pepper to taste.