* 25 g (1 oz) butter
* 1 tablespoon olive oil
* 2 medium onions, finely chopped
* 1 garlic clove, crushed
* 300 g (11 oz) button mushrooms, wiped (not washed) and sliced thickly
* 2 tablespoons plain flour
* 2 tablespoons freshly chopped parsley
* 1 x 400g tin tomatoes , chopped
* 3 tablespoons beer or lager or chicken stock
* A splash of Worcestershire sauce
* 3 tablespoons freshly grated Parmesan cheese
* 3 tablespoons Cheddar cheese, grated
* 1 cup breadcrumbs
* 2 x 140g cans tuna chunks, drained
* 2 tablespoons fresh basil leaves, torn

===Method===
* Heat the butter and the oil in a wok and fry the onions until soft and translucent, about 3 minutes
* Stir in the Garlic and mushrooms and fry for another 3 minutes
* Add the flour and cook for a further minute
* Stir in the tomatoes and beer and bring to the boil
* Add the Worcestershire sauce and tuna chunks and simmer and reduce a little, about 6 minutes. Don't stir too much or you will reduce the tuna to mush.
* Season with salt and pepper
* Place in an oven proof dish
* Mix the breadcrumbs with both of the cheeses and sprinkle over the top of the tuna mix
* Gently grill for 5 minutes to melt the cheesy topping
* Spread the torn basil over the top

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