• Preheat the oven to 350°F/ 180°C. Butter the casserole dish.

Tuna pasta bake:

• Cook pasta: Bring a large pot of water to a boil, add salt generously, and cook the pasta according to the packet's instructions. Drain well.

  7 oz macaroni/ 200 g
• Chop vegetables: In the meantime, cut the red bell pepper into thin small strips and chop the garlic cloves. Drain the can of corn.

  1 red bell pepper + 2 garlic cloves + 1 can corn
• Saute vegetables: Heat the oil in a large pan. Cook the red bell pepper, garlic, and corn for about 5 minutes or until the peppers are softer and the corn starts to look a little bit charred.

  1 tablespoon olive oil
• Add the drained and flaked tuna and the spices. Stir well and let it get hot for about 1-2 minutes. Set aside.

  1 can tuna + 1 ½ teaspoon dried oregano + ½ teaspoon red chili flakes + fine sea salt and black pepper

White sauce:

• Make sauce: Melt the butter in a small saucepan. Sprinkle the flour on top, stir, and let it become slightly golden for about 1 minute. Slowly start adding the milk while whisking continuously. Bring to a boil and let the sauce simmer for about 3-5 minutes or until thickened.

  2 ½ tablespoons butter + 2 tablespoons all-purpose flour + 1¾ cups milk/ 400 ml
• Add the grated cheese and stir well until it is melted. Season generously with salt, pepper, and nutmeg.

  ½ cup grated cheese/ 50 g + nutmeg + fine sea salt and black pepper
• Combine ingredients: Place the drained pasta back into the pot you used to cook them. Add the vegetable and tuna mixture, mix carefully, and pour the white sauce on top. Mix again. Place into the prepared baking dish.

Topping:

• Assemble dish: Slice the tomatoes thinly. Arrange them on top of the bake. Mix together the breadcrumbs and the grated cheese. Sprinkle over the tomatoes.

  2-3 small tomatoes + 4 tablespoons panko breadcrumbs + ½ cup grated cheese/ 50 g
• Bake for about 20-25 minutes or until the top is golden. Let it rest for about 5 minutes, then serve with a green salad.