Cook gluten free noodles until tender, about 15 minutes. Drain.

In a medium saucepan melt the buttery spread, and saute the onion until soft, about five minutes. Stir in the flour and spices.

Cook over medium heat, stirring constantly until mixture boils; reduce heat to a simmer, but keep stirring constantly.

Gradually stir in Daiya cheese.* You will have to really whisk the cheese in so it melts and incorporates into the sauce. Daiya cheese melts nicely, but for the sauce to be smooth, you have to use a little bit of muscle.

Add the tuna and stir, then add the pasta and stir to combine. Serve hot, season with more salt and pepper if desired.

We like to top ours with garlic bread crumbs, which are so simple to make. Just saute gluten free breadcrumbs in a skillet with olive oil or vegan buttery spread until crisp and golden. Season with garlic salt.