200g can line caught tuna
1 tbsp chopped chives
4 tbsp mayonnaise
3 thick slices of gluten free bread
1 large tomato, sliced
50g lactose free cheddar, coarsely grated
1 ball mozzarella
generous pinch of paprika
Preheat the grill on its highest setting. Drain the tuna, flake it into a bowl and mix with the chives and mayonnaise. Season with salt and plenty of freshly ground black pepper.
Toast the gluten free bread under the grill until it’s nicely browned on both sides, then spread the tuna mixture on top, right up to the edges of the toast. Top with slice of tomato.
Scatter over the cheeses and put back under the grill until the cheese is bubbling. Slice in half, sprinkle with paprika and tuck in.
Recipe adapted from: Good Food