When I tell people we need to be gluten-free, dairy-free, and corn-free but that I try to also design recipes to be egg-free, soy-free and nut-free they look at me in horror and ask “What do you eat? What is left?”
As it turns out, most of the recipes we grew up on in the 1970s (yes I am that old) can be adapted quickly and easily to be largely hypoallergenic. Hence this recipe for gluten-free, dairy-free, soy-free, corn-free, peanut-free, tree nut free, egg-free tuna salad. You can make this…really.
Tuna salad has to contain fish so this is not fish free. I have chicken salad recipes for people like my lovely cousin Kathlynn who cannot eat fish.
This recipe makes a LOT of tuna salad, because I am lazy and do not want to keep remaking tuna salad during the week. That said if you have a smaller group at home, you will probably want to cut everything in half or even in thirds.
One cup of minced celery
One cup of minced onions
6 cans of tuna (in water if you are allergic to soy)
2 or 3 heaping tablespoons of Trader Joe’s gluten free (or Organicville) sweet pickle relish (really optional. My husband likes the sweetness but I do not)
3/4 cup Earth Balance Olive oil Mindful Mayo (egg and soy free)
One 1 cup measure
One Tablespoon measure
Large bowl with lid
One paring knife (you can also use a chopper for this…I just find it faster to use a knife because of how hard the choppers are to clean)
One cutting board
Open cans of tuna and squeeze out the water or oil
Mince celery and onions and mix with relish (if using) in bowl
Add drained tuna and stir
Add mayonnaise ¼ cup at a time, just until the tuna holds together in the bowl
Add salt, pepper and parsley to taste
Let sit in fridge for at least 15 minutes to let the flavors blend
Serve on greens or as a sandwich.