Preheat oven to 350ºF.
Heat 2 tablespoons olive oil in a heavy, oven-safe skillet. Add in the onions and celery and sauté over medium until the onion starts to soften and become translucent, 2 or 3 minutes. Add the garlic and sauté for another 30 seconds, then add the anchovy and the pepper flakes and sauté another minute or two.
Pour in the white wine and the beans and then stir and heat everything together for a couple of minutes. Then mash some of the beans—I mashed about half of the beans so that things would thicken up. You can mash all the beans, or just mash a few.
Add in the milk, stir together and turn off the heat. Add in the tuna—if you are using water pack tuna, add in an extra tablespoon of olive oil and add any fresh herbs. We did not use any herbs because the only ones we have right now are in the garden, and it was raining impressively at the moment when I was assembling this.
Stir in 1/3 cup cheese—I used a mix of Parmesan and cheddar, but use what you have—along with the lemon zest. Grind a bunch of black pepper over everything. Smooth it out evenly in the skillet. Then top with the panko—go easy—sprinkled on another 1/2 cup of cheese, or more if you want because cheese, and dot the panko all over with bits of butter.
Put in the oven and bake for about 20 – 25 minutes. If the top doesn’t look sufficiently handsome and golden, run it under the broiler for a minute or so. We served this in soup plates with a side of asparagus. A green salad with a simple vinaigrette would be nice too.