Make the tomato pesto by adding 100g sundried tomatoes and 50g hard cheese and 2 tablespoons of olive oil to a food processor. Blend till fine and paste-like. Set aside
To a hot pan on medium heat, add 1 tbsp olive oil. Then add the shredded tuna to the oil, and the spices - paprika, cumin and coriander. Fry these together, stirring frequently for between 3 - 5 minutes.
Then add the tomato passata, and stock cube and sweet corn. Reduce heat to medium-low and simmer covered for approximately 10 minutes.
Then add the tomato pesto, sweet corn and basil. Cover and simmer for another 5 minutes. While the tomato pesto is simmering, make the pasta following the directions on the packet.
When the pasta is ready and drained, add the sauce to the pasta, stir to coat the pasta evenly with the sauce. Transfer to an oven-safe dish. Finely grate the remaining 100g of cheese on top of the pasta, then transfer into a pre-heated oven.
Bake at 180 degrees (fan-assisted oven) or 200 degrees for 10 - 15 minutes.