When making gluten free versions of things, something that quite quickly becomes clear is that it's usually what comes
with the gluten that's what you really want. Like with
pizza on a plate - the toppings are the star of the show. In the case of a tuna melt, the hot tuna with a base of onions and cheese soaking into it.
I put a layer of onion in the pan, piled on the tuna, mashed it out flat into a patty shape, fresh dill because I happened to have some, and a layer of sliced cheddar on top. It sat on a low heat for a few minutes until the cheese had melted. I scooped it onto a salad. It didn't hold together very well, but that was ok.
I put a layer of onion in the pan, piled on the tuna, mashed it out flat into a patty shape, fresh dill because I happened to have some, and a layer of sliced cheddar on top. It sat on a low heat for a few minutes until the cheese had melted. I scooped it onto a salad. It didn't hold together very well, but that was ok.
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