Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Asian-style Tuna Salad (Gluten-Free)

    Reviewed and edited by a celiac disease expert.
    Asian-style Tuna Salad (Gluten-Free) - If you're looking for gluten-free, low carb and delicious, try this tuna salad. Photo: CC--Gary Denham.
    Caption: If you're looking for gluten-free, low carb and delicious, try this tuna salad. Photo: CC--Gary Denham.

    I've been eating more protein and less carbs lately, so this was a perfect addition to my lunch routine. It also happens to be deliciously gluten-free.

    Ingredients:

    • 10-12 ounces of canned albacore tuna in water, drained
    • 8-10 small radishes, cut into wedges
    • 1 large carrot, shredded
    • 2 cloves garlic, minced
    • ½ teaspoon minced ginger
    • ½ serrano chile, seeded and minced
    • 2 tablespoons avocado oil
    • ½ teaspoon dark sesame oil
    • 3 tablespoons rice vinegar
    • 1 teaspoon of sugar
    • Salt and black pepper to taste
    • 2 tablespoons chopped cilantro
    • 1 whole green onion, chopped
    • wedges of sweet lime, as garnish

    Celiac.com Sponsor (A12):
    Directions:
    Mix sugar into rice vinegar until dissolved.

    Place the drained tuna, radishes, shredded carrot, garlic, ginger, chile, vegetable oil, dark sesame oil, and rice vinegar in a large bowl.

    Gently toss to combine.

    Add salt and pepper to taste.

    Refrigerate until serving.

    Serve chilled with lettuce and topped with cilantro and green onions. Add squeezed lime as desired.



    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    This recipe comes to us from Lisa McKinney.
    5 oz. San-J Wheat Free Reduced Sodium Tamari Soy Sauce
    6 oz. unsweetened pineapple juice
    ¼ cup brown sugar
    1 clove fresh garlic, minced (optional)
    1 Tablespoon grated fresh ginger (or 1 teaspoon Ground dried ginger)
    Heat liquid ingredients, add brown sugar, mix till dissolved. Add garlic and ginger, then cool. Wonderful, flavorful, not salty, and easy to make! Takes less than five minutes to make. Recommended marinating time: 4-18 hours. Enjoy!! (San-J, Virginia offices: 800-446-5500) .


    Jefferson Adams
    Celiac.com 05/23/2013 - Mention fresh spring rolls to any number of people who've enjoyed the pleasures of Vietnamese cuisine, and you'll likely hear words of joyful praise in reply.
    The fresh spring roll possesses a certain pull over those who love them, and rarely fail to make an appearance when I'm doing the ordering.
    Some like to eat them with peanut sauce, but I prefer them with this very simple dipping sauce of vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes.
    This recipe makes 4 spring rolls, and yields 8 pieces, enough for 4-6 people as an appetizer. Scale as needed. Also, add thin slices of cooked meat, or substitute for shrimp as desired.
    Ingredients:
    ¼ cup white vinegar ¼ cup fish sauce (get a brand that's gluten-free, just: Water, ...


    Jefferson Adams
    Celiac.com 08/20/2013 - Teriyaki is one of those easy-to-love Japanese dishes that have found a welcome home on many eatery menus in the U.S.
    These kebabs offer an easy to make, barbecue friendly version that will have your guests clamoring for more.
    This recipe produces tasty gluten-free kebabs of teriyaki-glazed chicken, shrimp and/or salmon. Serve alone for a snack, or with rice and salad or grilled vegetables for a full meal.
    Ingredients:
    2 pounds cubed chicken thigh meat, shrimp, or salmon 4 dozen chunks of fresh pineapple Gluten-free teriyaki sauce (recipe below) Bamboo skewers (1 dozen or so, soaked in water 20 min) Directions:
    Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator...


    Jefferson Adams
    Celiac.com 06/28/2016 - If you're looking for and easy yet exotic way to serve fish, look no further than this soy and mirin glazed salmon. It's easy to make and offers a delicious departure from standard fare.
    Ingredients:
    4 6-ounce salmon fillets, skin removed (preferably cut narrow and tall, rather than wide and flat) 1 cup sake, for soaking the salmon ½ cup water ¼ cup mirin (Japanese sweet rice wine) ¼ cup light brown sugar ¼ cup soy sauce 1½ tablespoon rice vinegar 2 scallions, chopped Instructions:
    Place the salmon in a bowl, cover with sake and soak for 10-15 minutes
    In a separate bowl, add mirin, brown sugar, and soy sauce.
    Stir to dissolve sugar. Transfer the salmon to the marinade for 5 –10 minutes, turning once.
    Meanwhile, place a large non-st...


  • Recent Activity

    1. - Julie Riordan replied to Julie Riordan's topic in Traveling with Celiac Disease
      3

      Any ideas for travelling

    2. - trents replied to SuzanneL's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    3. - SuzanneL posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    4. - Scott Adams replied to Braver101's topic in Coping with Celiac Disease
      2

      Constant sweating with celiac disease

    5. - Scott Adams replied to Julie Riordan's topic in Traveling with Celiac Disease
      3

      Any ideas for travelling


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,495
    • Most Online (within 30 mins)
      7,748

    Zofosho
    Newest Member
    Zofosho
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • JustGemi
    • Linedancegal
    • Hannah24
      9
    • jessiemariecar
    • Rhonda H
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...