Gluten-Free Tuna Salad

Tuna salad
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Canned tuna mixed with mayonnaise, celery, onion and seasonings.

Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.

Before you cook

Use canned tuna and check the exact mayonnaise and mustard products. Keep the salad chilled. Bread, crackers or a lettuce wrap are separate serving choices.

Choosing gluten-free ingredients

Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.

Gluten-Free Tuna Salad

LetsGoGlutenFree.com

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Ingredients

2 (5 oz) cans tuna packed in water or oil, drained
1/3 cup mayonnaise (check the product label)
1 tablespoon yellow mustard (check the product label)
1 teaspoon fresh lemon juice
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Optional chopped fresh dill or parsley for garnish

2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.

Instructions

1

Drain the Tuna Open the cans of tuna and drain the liquid thoroughly. This keeps your salad from being watery.
2

Combine Wet Ingredients In a medium bowl, mix the mayonnaise, mustard, and lemon juice until smooth.
3

Add Tuna and Veggies Flake the tuna with a fork and add it to the bowl along with chopped celery and red onion.
4

Season Sprinkle in the kosher salt and black pepper. Stir everything together gently until combined.
5

Taste and Adjust Give it a quick taste. Add more salt, pepper, or lemon juice if needed to suit your preference.
6

Garnish and Serve Top with fresh chopped dill or parsley if using. Serve over greens, on gluten-free bread, or with your favorite crackers.

Food handling and leftovers

Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. These are general handling limits, not a tested texture or shelf-life claim for this recipe. See USDA leftover guidance.

Browse the gluten-free recipe collection and read each recipe’s current testing notes.

Gluten-Free Tuna Salad

Before you cook

Choosing gluten-free ingredients

Food handling and leftovers

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