Tuna Casserole

Wash the tomatoes, green pepper and chili, then dry them. Halve the pepper and chili and remove the seeds. Use half of the green pepper and cut it into small pieces. Slice the entire chili into rings.

Place the tomatoes in boiling water for a few minutes, then peel off the skins. Finely chop the garlic and onion, slice the black olives into rings, grate the cheddar and cut the wheat tortillas into strips.

Heat the oil in a frying pan and add the garlic and onion. Cook over medium heat, stirring, until the onion becomes soft.

Add the tomatoes, tomato paste, black olives, chili, green pepper, ground coriander and ground cumin. Cover and bring to a boil, then cook for about 15 minutes, until the mixture thickens.

Add the tuna to the tomato mixture and stir well.

Preheat the oven to 180°C. In a bowl, mix the egg with the cottage cheese.

Pour half of the tomato and tuna mixture into an ovenproof baking dish and sprinkle with half of the grated cheddar.

Spread the egg and cottage cheese mixture over the cheese, then arrange the tortilla strips on top.

Spoon the remaining tomato and tuna mixture over the tortilla strips and finish with the remaining cheddar.

Bake for 30 minutes, or until the cheese is melted and nicely browned.