Tuna and sweetcorn pots

Method
Prep:25min  ›  Cook:15min  ›  Ready in:40min 

1. Preheat the oven to 220°C/gas 7. Place the beans in a saucepan and cover with boiling water, then bring back to the boil and cook for 3 minutes. Drain and set aside.
2. Mix the cornflour with the water from the tuna in the saucepan. Stir with a whisk until smooth, then stir in the milk. Bring to the boil, whisking vigorously until the sauce is thickened and smooth. Remove from the heat.
3. Use a spoon to stir the sweetcorn into the sauce, then stir in the spring onions, beans and tuna. Season to taste. Divide this mixture among 4 individual ovenproof soufflé or gratin dishes, each about 300ml capacity. Alternatively, turn the mixture into a 1.5 litre capacity ovenproof dish.
4. Mix the tomatoes, feta cheese and olive oil in a bowl. Stir in the diced bread until thoroughly combined. Pile this mixture on top of the tuna sauce, pressing it on gently to stay in place without squashing the topping.
5. Bake for 15 minutes or until the bread is browned and crisp, the cheese has softened and the tomatoes are lightly cooked. Underneath, the tuna mixture should be bubbling. Serve at once.