Saute an onion and some garlic and some mushrooms (which I like sauted
better than steamed).

Chop up some vegetables, put in strainer.

Cook some pasta (12 oz seems to be ideal), with vegetables steaming in
strainer above the pasta water.

Make a white sauce, you want about 1.5-2 cups final product.
Include some spices: oregano, thyme, rosemary.

Drain 2-3 small cans of tuna.  Can also use leftover fish of some
other sort, shredded, 8-10 oz.

Mix all together in casserole dish.  Sprinkle bread crumbs (or my
favorite, corn flake crumbs) over top.

Bake covered for 25 minutes, uncovered for 25 more minutes.