Bring a large pot of well-salted water to the boil and preheat the oven to 160C fan (180C conventional).

To make the PGAL paste, pop all of the ingredients into a food processor and blitz to a smooth paste.

Leave in the food processor until needed.

In a medium-sized bowl, combine the tuna, olives, capers, grated cheese, crème fraiche and mix to combine, breaking up the tuna into chunks.

Check for seasoning and adjust if needed.

To make the crumb topping, pop chippies (crisps), butter and cheese into another bowl and squish together with your fingers to break up the chips, rubbing in the butter and cheese to form a crumb texture.

Once the pasta water is at the boil, add the pasta to the pot, stir about for the first minute or so to keep it from clumping, then cook for one minute less than the packet’s instructions.

Before draining the pasta, pop your green beans in the bottom of a colander.

Drain the pasta over the beans (this will give them a swift blanch to take the squeaky edge off) and toss both pasta and beans back in the pot, along with all of the tuna ingredients and PGAL paste.

Stir everything together well and check for seasoning.

Pour into a baking dish and top with the chippie crumb.

Place in the oven for 10 minutes until golden and bubbly.

The dish will be super-hot, so take care when getting it out of the oven.

Serve immediately with a simple salad on the side.