Barbecued Tuna Salad with a Gratin of Baby Tomatoes and Cheese

Ingredients

• 450g cherry tomatoes, halved
• Ground black pepper
• 2 tbsp capers, finely chopped
• 2 tbsp thyme sprigs
• Olive oil spray oil
• 100g Pont L’Eveque AOC
• 1 tbsp virgin olive oil
• 3 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp white wine vinegar
• 3 tbsp chopped chives and fresh basil
• 4 x 175g tuna steaks
• Baby spinach, rocket and watercress salad leaves to serve