Bring a large saucepan of lightly salted water to the boil. Cook pasta for 10 minutes (or as per packet instructions), until al dente.

Meanwhile, heat a large frying pan on medium-high. Drain oil from one of the cans of Sealord tuna chunky style in oil into the pan (discard oil from the other can). Sauté onion and garlic until soft (about 3 minutes). Stir in tuna, then add tomatoes and stock powder. Bring to a simmer. Stir in cream cheese and half of the parmesan.

Drain pasta, reserving 1/2 cup of the pasta water. Add to sauce with drained pasta and toss to combine. Season with salt and pepper to taste.

Serve topped with remaining parmesan and fresh herbs, if desired.