Bring a large saucepan of water to the boil with ½ tsp salt for the macaroni.

Meanwhile, halve, peel and thinly slice the onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins. 

Once the pasta is cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, heat your grill to high. Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the sliced onion and pepper, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. 

Meanwhile, grate the cheese. Drain the tuna. Peel and grate the garlic (or use a garlic press). 

Once the veg is golden, add the garlic and Mexican style spice mix. Fry for another 30 secs. 

Add the butter to the veg pan and allow it to melt (see pantry for amount).

Next, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the vegetable stock paste.

Bring the sauce to the boil, then stir in the creme fraiche and sugar for the sauce (see pantry for amount).

Next, drain the prawns. Gently stir in the prawns and tuna. Simmer until piping hot, 1-2 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Season with salt and pepper, then remove from the heat. 

Once cooked, stir the cooked pasta and sun-dried tomato paste into the sauce. Add a splash more water if you feel it needs it.

Transfer the tuna pasta to an appropriately sized ovenproof dish. 

Sprinkle the cheese on top of the pasta, then grill until the cheese has melted and is bubbling, 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Once ready, share the pasta bake between your bowls.

Serve the rocket alongside, drizzling a little olive oil over the leaves to finish.