Instructions
Step 1
Heat butter in a medium saucepan, add spring onion and cook for 1 minute.
Step 2
Blend cornflour with 2 tablespoons of the milk and add to saucepan with remaining milk, stirring for 2 minutes or until boiled and thickened.
Step 3
Stir in pineapple, Birds Eye Corn and lemon rind, gently fold in drained John West Tuna and heat through.
Step 4
Spoon mixture into 4 x 1 cup ovenproof pots, sprinkle with cheese and place under a preheated grill for 1-2 minutes or until golden brown.