Preheat oven to 200 degrees celsius (fan-forced).
Cook the pasta according to the packet instructions, drain and set aside.
Place the cream of chicken soup, milk, grated cheese, red capsicum, carrots, celery and Sirena tuna into a saucepan over medium heat.
Stir until the mixture starts to bubble and then add in the frozen peas and corn.
Pour the mixture over the cooked pasta and stir through.
Pour into a large casserole dish.
Stir the olive oil through the breadcrumbs and then sprinkle over the top of the casserole.
Grate over the extra cheese and bake for 30 minutes or until golden.