Crispy tuna and pasta bake

Instructions

1 Preheat oven to 200°C. Cook pasta according to packet instructions. Drain and set aside.

2 Place cornflour and ¼ cup milk in a jug, whisking to combine. Pour remaining milk into a saucepan over medium–high heat and bring to the boil.
Whisk in cornflour mixture and cook for 1 minute or until sauce thickens.

3 Add pasta, corn, tuna, peas, spring onion, lemon juice and half the cheese to pan, stirring well to combine. Spoon mixture into four 1½-cup capacity ramekin dishes. Combine breadcrumbs with remaining cheese in a bowl, then sprinkle evenly over tops. Place dishes on a baking tray, transfer to oven and bake for 20–25 minutes or until tops are just golden. Serve with mixed salad greens.