Fast, easy…and economical: A good tuna salad recipe is all that and more. If you’re on a gluten-free diet, you may find that knowing how to make tuna salad expands your mealtime options more than you can imagine. So, here is one to add to your file of gluten-free recipes.
Tuna itself is gluten-free but you must check the liquid it’s packed in to be sure there’s no gluten hiding there. If the tuna is in broth (often called “water-pack”), some brands use a gluten flavoring, so be aware to avoid that if you’re on a gluten-free diet. One of the brands that shows clearly on the label and on their website that it’s gluten-free is Chicken of the Sea.
While tuna is the main ingredient, the mayonnaise is also crucial. Whichever type of mayonnaise or dressing you like to use in this recipe, make sure it’s gluten-free. My favorite for mayonnaise is Hellman’s, which according to their website is gluten-free.
A tuna salad is just made for this dinner salad recipe with avocado, tomato and cucumber.
Fast, easy…and economical: A good tuna salad recipe is all that and more. If you’re on a gluten-free diet, you may find that knowing how to make tuna salad....
- 2 Tablespoons Onion, minced (or more to taste)
- 1 Tablespoon Celery, minced (or more to taste)
- 5 or 6 Ounces Chunk Light Tuna (or Albacore, or your favorite variety), Canned (chilled, if possible -- I keep a can or two in the refrigerator for snack attacks)
- 2 Tablespoons Mayonnaise, gluten-free, or more as needed
- 1 Pinch Ground Black Pepper
- 4 Cups Mixed Salad Greens, washed and spun or patted dry
- 1/2 Medium Avocado, peeled and sliced
- 1 Medium Tomato, cut in 1/2" wedges
- 1/2 Medium Cucumber, peeled and sliced
First, drain the liquid off the tuna -- I use a strainer or a sieve placed over a small bowl to do this, and let it drip while I wash and cut the vegetables. (One time I shared this broth with the pets, and now...before the can opener gets half way around the can... my furry four-footed friends are eager to help me.)
After peeling the onion and scrubbing the celery, I mince them so that the flavor will spread more evenly. A food processor would work, but for such a small amount that I usually think a knife and small cutting board are easier to clean up. You can add more onion or celery if you like, but add just a little at a time -- I've found it's easy to end up with more onion and celery in the salad than tuna. It may taste okay if you like those veggies, but it won't really be tuna salad.
Combine the drained fish, onion, celery, mayonnaise and black pepper in a bowl; stir together with a fork. You'll probably need to break the tuna chunks into smaller pieces.
Arrange the salad greens on two salad plates.
Top each with half of the tuna salad.
Divide the avocado, tomato and cucumber slices between each plate.
Sprinkle with another dash of pepper.
This is one of my 30 minute meals — make that 10 minute meals — designed for those with gluten intolerance, gluten sensitivity, or celiac disease, but I’ve found that people who have no food allergies like it, too. It is wheat-free, barley-free and rye-free. Also, it is dairy-free and nut-free.
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