Chop onion and garlic.
Heat 2 tbsp coconut oil in large pot on medium
Add chopped onion and garlic to pot and cook until starting to caramelize.
Add 3 tbsp potato starch and whisk until mixed in.
While whisking, add 2 cups chicken broth, coconut milk, and salt. Stir until sauce thickens.
Add peas and tuna. Mix until combined.
In a separate bowl, add panko, vegan parmesan, and 2 tbsp melted coconut oil and mix to combine.
Preheat the oven to 425F.
Cook pasta as per instructions on the box, but drain 3 minutes early (it will finish cooking in the oven).
Mix pasta and sauce together and transfer to a greased 9 by 13 inch glass baking dish.
Cover top evenly with panko mixture.
Bake for 17-20 minutes until the topping is golden.