4 gluten free ciabatta rolls
jar roasted pepper, drained
1 tsp tomato purée
small handful parsley, chopped
200g can tuna, drained
125g ball mozzarella, torn into small chunks
Heat grill to medium. Split the gluten free panini rolls in half and lightly toast on each side.
Slice the peppers into strips and mix well with the tomato purée, parsley and some seasoning. Spread over the toasted gluten free bread.
Flake the tuna over the pepper mixture, then scatter with cheese. Grill for 3-5 mins until the cheese is golden and bubbling.
Recipe adapted from: Good Food