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.