2 (185g) tins tuna, drained
60g chopped celery
35g chopped spring onions
2 teaspoons mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 courgette, sliced
115g grated cheese of your choice
1 tomato, chopped
1. Preheat oven to 180 C / Gas 4. Grease a 2 litre baking dish.
2. Bring a large pot of salted water to the boil, add pasta and cook until al dente; drain.
3. In a large mixing bowl, combine pasta, tuna, celery and spring onions. Stir in soured cream, mustard and mayonnaise. Season with salt and thyme. Spoon 1/2 of the pasta mixture into the prepared dish. Arrange a layer of courgette over the mixture. Top with the remaining pasta, followed by a layer of courgette. Top the entire dish with cheese.
4. Bake in preheated oven for 30 minutes or until hot and bubbly. Scatter with tomatoes before serving.