Step 1

Cook the pasta in a saucepan of salted boiling water until al dente. Drain well.

Step 2

Meanwhile, cook the corn in a saucepan of boiling water for 2-3 minutes or until just tender. Drain.

Step 3

Melt butter in a saucepan over medium heat until foaming. Add flour and cook, stirring, for 1 minute or until mixture bubbles. Remove from heat. Whisk in milk until combined. Place over medium heat and cook, stirring, for 2-3 minutes or until sauce boils and thickens. Remove from heat. Stir in corn, tuna, cheddar and lemon juice. Season.

Step 4

Combine topping ingredients in a bowl.

Step 5

Preheat oven to 180°C/160°C fan forced. Divide pasta among four 500ml (2 cup) ovenproof dishes. Top with sauce then chip mixture. Bake for 20 minutes or until golden.

Step 6

For pesto, cook peas in a saucepan of boiling water for 3-4 minutes. Refresh and drain. Process peas, almonds, parmesan and lemon rind in a food processor until chopped. With motor running, add oil until smooth.

Step 7

Serve tuna mornay topped with pesto.