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Preheat oven to 425°F.
Boil pasta to al dente according to package instructions.
After pasta has cooked, drain and place back into cooking pot. Stir in the cheddar cheese, 3 Tablespoons of Parmesan cheese, and evaporated milk until cheese has melted.
In a bowl, mix together the eggs, celery, onion, ⅓ cup of parsley, 3 Tablespoons almond meal or bread crumbs, lemon juice, salt, and pepper. Now fold the cheesy pasta into the veggie and egg mixture. Fold in the thawed peas.
Spray a muffin tin pan with cooking spray.
For the topping: in a bowl, combine the remaining 3 Tablespoons of Parmesan and 3 Tablespoons of almond meal or bread crumbs.
Using a level ⅓ measuring cup, fill each muffin tin with the pasta/tuna mixture. Firmly press down on each individual cup and then sprinkle on the Parmesan/almond meal (bread crumb) mix.
Bake for 15 minutes.
Allow tuna bites to cool for 5-8 minutes in the pan, then use a non-stick spatula to loosen the muffins around the edges. Gently scoop each muffin out and serve warm.
Garnish with 1 tablespoon parsley and more Parmesan cheese if desired.