1.Preheat oven to 200°C or 180°C fan. Combine cornflour and 1/4 cup of milk in a jug. Place remaining milk in a saucepan and bring to boil on high heat. Whisk in cornflour mixture and bring back to boil. Cook for 1 minute, stirring, until sauce thickens.
2.Stir in 1/4 cup of cheese, corn, tuna, risoni, peas, green onion and lemon juice. Season with pepper and spoon into a 6-cup ovenproof dish or four 1 1/2-cup ramekins. Sprinkle with combined remaining cheese and breadcrumbs. Bake for 20 minutes, until golden. Serve with salad.
Taste canned tuna before adding any seasoning as it can be quite salty. Risoni is pasta that is the size and shape of rice, and it takes very little time to cook.Note