What we were going to use was 2 tins of tuna (drained), one tin of chopped tomatoes, 2 packets of Burt's sea salted crisps, some grated mature cheddar, some frozen peas and sweetcorn (from a can or frozen - works well with either) and some mayonnaise.
Having drained the tuna, it was added to a pyrex casserole dish and flaked using a fork. The peas and sweetcorn were added to the dish and it was mixed through.
Next, we levelled the tuna, mayo, veg mix and added the tin of chopped tomatoes.
The dish was then placed in a pre-heated (170ºC) fan oven and cooked for 40 minutes until it was bubbling throughout.
It's an easy meal that we all loved... there were no leftovers to bother with!