In a small saucepan, melt butter, add spring onions and cook for 1 minute. Stir in plain flour and cook for 1 minute, remove from heat and gradually add milk, stirring until sauce is smooth. Return pan to heat and stir until sauce boils and thickens. Stir in Edgell Creamed Corn.
Gently fold in drained Seakist Tuna and cooked eggs; spoon into a greased 1 litre ovenproof dish. Sprinkle with combined breadcrumbs, pinenuts and parsley. Lightly spray with oil.
Bake in a preheated oven at 180ºC for 15-20 minutes or until heated through.