Instructions: In large pot of boiling salted water, cook rotini for about 8 minutes or until tender but firm; drain and rinse.

In large bowl, flake tuna; add pasta, celery and green onions. Stir in sour cream, mayonnaise, mustard, thyme, salt and pepper; spoon half into greased 8-cup casserole.

Layer zucchini over top. Top with remaining tuna mixture. Arrange tomato slices over top; sprinkle with cheese.

Bake in 350F 180C oven for 30 minutes or until hot and bubbly.

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