Preheat the oven to 355°F.

Cook the pasta according to the packet instructions. Once done, drain well. To avoid the pasta sticking together, drizzle over a little olive oil. In the meantime, drain your tuna and weigh out the peas.

For the mushrooms, heat the olive oil in a large, non-stick pan and fry the sliced mushrooms, garlic, and only the white parts of the green onions over moderate heat. Stir regularly to avoid the garlic burning.

Once the mushrooms have released all their moisture and start to caramelize, pour in the cream and reduce the heat to low. Bring to a simmer which will allow the cream to warm through and reduce a little, approx. 2 min.

Combine the pasta, peas, tuna, and creamy mushroom mixture in a large bowl and season generously with salt and pepper. Tip into a suitably sized baking dish and compress the mixture down with a spatula.

Bake in the oven for 25-30 minutes to allow the cream to bake down to a thick consistency.

While it is baking, grind the pork rinds in a food processor/blender to a fine crumb. Stir through a small pinch of salt.

Serve the casserole with the pork crumb generously sprinkled on top, and garnish with chopped scallions. Season with freshly ground black pepper (and additional salt, only if needed).