Tuna Salad – Great for Sandwiches or Over Rice! (Dairy & Gluten Free)

I was first introduced to this tuna salad many years ago when some American family friends introduced me to it – I wasn’t sure what to expect – especially with the pickles and celery, which as a bit of a picky eater at the time, I wasn’t too keen on. But I was polite and tried it anyway, and one bite was enough to change my mind! The salty, tangy pickles, crunchy celery, and creamy mayo create a surprisingly balanced and flavorful combination. It’s now a go-to for a quick, protein-packed meal.

Personally, I love it inbetween two slices of bread, but if you can’t have gluten or find a good gluten free bread option, it also goes really nicely over rice as a gluten free option. It’s also naturally dairy free, nut free, and rich in healthy vitamins thanks to the tuna, including iron, B complex, vitamins A and D. The mayonnaise does mean it contains egg, but try a vegan mayo option if you have an egg allergy.

If you have issues with nickel allergy then opt for a tuna in glass jar rather than canned as many canned items leech nickel into the food over time. Personally I have systemic nickel allergy (SNAS) but I can tolerate some brands, my favorite being Callipo Tuna as they taste so fresh (they are so good they have ruined all other tunas for me!) and they have a inner lining in their cans that seems to stop nickel from leeching in, so I never seem to react to them. They also have a jarred tuna option.

Ingredients

• 2 Small Cans Drained Tuna in Springwater Use a jarred tuna for low-Nickel
• 2 Stalks Celery
• 1 Stalk Spring Onion green parts only for FODMAP friendly
• 1/4 Cup Mayonnaise Use vegan mayo to make it dairy & egg free
• 1 Whole Dill Pickle
• 1 Pinch Salt
• 1 Pinch Black Pepper
• Instructions 
• Finely dice the celery, spring onions and pickle, and add them to a bowl with the drained tuna.
• Add in the mayonnaise along with salt and pepper. Stir until well combined.
• Serve over rice or in a toasted sandwich bread of your choice.

Instructions 

• Finely dice the celery, spring onions and pickle, and add them to a bowl with the drained tuna.
• Add in the mayonnaise along with salt and pepper. Stir until well combined.
• Serve over rice or in a toasted sandwich bread of your choice.

It’s Tuna, But It’s A Salad (Dairy & Gluten Free)

A crunchy, delicate tuna salad that can be eaten over rice or in a sandwich, perfect for a quick lunch.

Servings 1 Person

Prep Time 15 minutes mins

Cook Time 0 minutes mins

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Ingredients

  

1x2x3x

• 2 Small Cans Drained Tuna in Springwater Use a jarred tuna for low-Nickel
• 2 Stalks Celery
• 1 Stalk Spring Onion green parts only for FODMAP friendly
• 1/4 Cup Mayonnaise Use vegan mayo to make it dairy & egg free
• 1 Whole Dill Pickle
• 1 Pinch Salt
• 1 Pinch Black Pepper

Instructions

 

• Finely dice the celery, spring onions and pickle, and add them to a bowl with the drained tuna.
• Add in the mayonnaise along with salt and pepper. Stir until well combined.
• Serve over rice or in a toasted sandwich bread of your choice.

Course: Main Course, Snack

Cuisine: American

Method: No Cook / Raw

Time & Effort: 15 Minutes or less

Free From: Crustacean, Dairy, Egg, Gluten & Wheat, Sesame, Soybean, Treenut & Peanut