This is a spicy canned tuna casserole based on a few recipes I’ve read. It uses a tomato sauce base instead of the more traditional bechamel or mornay, and mixes a roughly even amount of green beans and pasta noodles in as the bulk ingredient. You could do this entirely with pasta if you prefer. I have to stress that I really think this comes out better with tuna in oil rather than brine, and that oil really contributes to the richness of this otherwise fairly vegetable heavy pasta.

You can eyeball most of the proportions in this dish without messing with the flavour, but if you want to scale it, I usually do two cans of tuna, with two onions, a large red pepper, six carrots, two cans of tomato, 250g of pasta, and 200g of green beans. Those last two correspond to half a pack of each, typically.

This recipe is intended for a single-pot approach, I have an induction stove so I use an enameled cast-iron roasting tray but if you’re on gas or electric you could use any ceramic dish. I’ve also done it in a normal stainless-steel pot which works perfectly fine but might perplex your guests. It also cooks the pasta entirely in the oven, rather than pre-cooking the noodles, which saves on dishes and makes the past taste very strongly of the sauce.

Two inspirations that might help you make sense of this recipe are this poorly-reviewed but conceptually interesting tomato tuna casserole on epicurious and also this Adam Ragusea tuna casserole recipe which, like this one, cooks the pasta entirely in the oven.