Preheat the oven to 400 degrees.

In a large pan, saute the onion in the olive oil over medium low heat until translucent (3 to 5 minutes).

Add the chili powder, salt, basil, oregano, and honey. Stir and cook for another minute, then add the crushed tomatoes, tuna, and kidney beans to the skillet. Carefully stir the mixture and turn the heat to medium. Cover and bring to a simmer, then turn the heat down to medium low and simmer for 10 minutes.

Meanwhile, prepare the cornbread batter by stirring together the cornmeal, flour, baking powder, and salt in a small bowl. In a large bowl, mix together the egg, oil, almond milk, and honey. Add the dry ingredients to the wet ingredients, and stir until just combined.

Transfer the tuna mixture to an 8 by 8 inch pan. Spread the cornbread batter on top of the tuna mixture. Bake at 400 degrees for 20 to 25 minutes, or until the top starts to turn brown and a toothpick inserted in the cornbread comes out clean.

Let the casserole stand for five minutes, then carefully invert it onto a large platter or cutting board. The cornbread will be on the bottom and the tuna mixture will be on top. Cover the tuna mixture with the grated cheese, and serve once the cheese is melted.