1. Pre-heat the oven to Gas 6, 200°C,400°F. Drain the can of tuna and roughly flake the fish.
2. Blanch the beans and red onion in boiling water for 2 minutes. Drain and mix into the tuna with the DOLMIO® Creamy Tomato Sauce and halved tomatoes.
3. Cook the pasta in a large pan of boiling water for 8-10 minutes or until tender. Drain well and mix into the tuna and tomato sauce with the halved olives.
4. Pour the mixture into a lightly greased ovenproof dish and sprinkle with the mozzarella cheese and then finally with the Parmesan cheese.
5. Bake in the centre of the oven for 20 minutes or until bubbling and golden brown on top. Serve with a green salad and crusty bread.

Vegetarian option
Substitute the tuna fish for griddled courgettes.

Low fat option
Use canned tuna fish in brine.

Calories per portion: 439, fat per portion: 16g.

• 500g jar DOLMIO® Creamy Tomato or DOLMIO® Sun-Dried Tomato Pasta Bake sauce
• 200g can tuna in oil, drained
• 100g green beans, trimmed and roughly chopped
• 1 red onion, peeled and chopped
• 6 cherry tomatoes, halved
• 250g penne or rigatoni
• 10 black olives, stoned and halved
• 75g  mozzarella cheese, grated
• 15ml  freshly grated Parmesan cheese