Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Celiac.com Sponsor:                                    


Photo
- - - - -

Tuna Salad


  • Please log in to reply

8 replies to this topic

#1 Juliebove

 
Juliebove

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,650 posts
 

Posted 21 March 2013 - 12:29 AM

Sadly, I can not eat this any more.  Or chicken salad either.  Not only can I not have eggs, but I can not have any fish or chicken either.  Yes, I could have turkey salad but I don't really like that so much. 

 

But I am going to make a big bowl of tuna salad for daughter to eat for the next couple of days.  For her I will keep it simple.  Green onions, celery, perhaps a bit of sweet pickle relish, salt, pepper and her favorite mayo.

 

But when I did eat it, I made it a variety of ways over the years.  My mom only ever put in chopped sweet pickles and Miracle Whip.  My brother loved Miracle Whip but didn't like it.  Didn't mind it so much in a tuna salad but would have preferred the mayo. 

 

My friend used all sorts of stuff from their garden.  She might add sliced radishes, chopped tomatoes, bell peppers, whatever they had.  It was really good.  A roommate taught me to use pickle relish and also added chopped onion.  And the cafeteria where I used to work added chopped hard cooked egg.  And sometimes I would add cubes of cheese or even some cottage cheese to the mix.

 

Then I moved to some other state.  Can't remember where I was at the time.  Bought some kind of seasoning.  I want to say that it was Old Bay but I don't want to falsely convict them if it wasn't their stuff.  I bought it because it said that it made good tuna salad.  And it did!  But in those days I didn't much look at the labels on stuff.  I didn't know of my food intolerances back then.  But when I did look, I was shocked to see that it had bread crumbs in it.  Say what?

 

Since then, I have noticed that prepared tuna salad often has a lot of stuff in it that we don't want to eat.  Like high fructose corn syrup.  And yes, bread crumbs!  So even restaurant tuna salad is suspect. 

 

Why do they do this?  Is it to save money?  Because bread is cheaper than tuna?  Is it to soak up any excess liquid?  I have had tuna salad go a bit watery on me, especially if I add too many wet vegetables to it.

 

How do you make your tuna salad? 


  • 0

Celiac.com Sponsor:

#2 love2travel

 
love2travel

    Čeznem da se u Hrvatskoj!

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,847 posts
 

Posted 21 March 2013 - 04:47 PM

Oh, poop.  So sorry you cannot it any more!  :(

 

My tuna salad is simple but tasty.  Must have:

 

- finely chopped red onion (love the sweetness and crunch)

- finely chopped celery

- capers and some caper juice

- fresh lemon juice

- homemade mayonnaise (aioli)

- S&P

 

Told you it is simple!  But sometimes it is a crime to add about 309 things to a tuna salad.  :P


  • 0
<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#3 Lisa

 
Lisa

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 9,802 posts
 

Posted 21 March 2013 - 04:59 PM

We live fairly close to the ocean, so fresh tuna is available most times.  We always buy extra and marinade a few steaks  for a day or two and then grill it on our smoker.  That's dinner with some oriental cole slaw and other grilled veggies.

 

The left overs are made into salad - mayo, capers, dill, salt and pepper.  I have some pickled green tomato relish that would be good instead of the capers.  I think I put capers in most things I cook....especially spaghetti sauce!   Yum


  • 0
Lisa

Gluten Free - August 15, 2004

"Not all who wander are lost" - JRR Tolkien

#4 love2travel

 
love2travel

    Čeznem da se u Hrvatskoj!

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,847 posts
 

Posted 21 March 2013 - 06:08 PM

We live fairly close to the ocean, so fresh tuna is available most times.  We always buy extra and marinade a few steaks  for a day or two and then grill it on our smoker.  That's dinner with some oriental cole slaw and other grilled veggies.

 

The left overs are made into salad - mayo, capers, dill, salt and pepper.  I have some pickled green tomato relish that would be good instead of the capers.  I think I put capers in most things I cook....especially spaghetti sauce!   Yum

Capers end up in many things at our house, too.  I even fry them quickly and sprinkle them on things that need a bit of extra crunch.  I LOVE them.


  • 0
<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#5 alex11602

 
alex11602

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 641 posts
 

Posted 21 March 2013 - 06:14 PM

I won't touch any seafood with a 10 foot pole, but I make all my salads (chicken, turkey or egg) the same. I definitely have to have Hellmans mayo and Guldens spicy brown mustard, other then that I will put in other things that I have in the fridge because my oldest doesn't like the salads. I have used small cubed cheese, diced up petite kosher dill pickles, celery, onion and other veggies.


  • 0

#6 mbrookes

 
mbrookes

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 666 posts
 

Posted 26 March 2013 - 01:33 PM

Try a chopped up apple in tuna salad. It adds crunch and sweetness.


  • 0

#7 CommonTater

 
CommonTater

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 118 posts
 

Posted 26 March 2013 - 02:11 PM

My recipe is the same for tuna and chicken salad. I add chopped onion, Duke's mayo and chopped dill pickle, that's it. 


  • 0

After many years of suffering from Late Stage Lyme Disease I became Gluten intolerant and I'm extremely sensitive.


#8 SensitiveMe

 
SensitiveMe

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 111 posts
 

Posted 26 March 2013 - 04:14 PM

I use Wild Planet brand tuna because it doesn't have soy in it like more regular brands and it is the most reasonably priced of the tunas that are only albacore tuna. So it is firm and not mushy like those with soy in them. And the can states it is low mercury.

 

And I use Earth Balance MindfulMayo which is egg, dairy, soy and preservative free. Actually I can eat eggs but not wheat, corn, soy, or lactose. But I use this mayo because it tastes good to me unlike canola oil mayos which I found so awful tasting that I couldn't tolerate them and threw them out.

 

If I don't have fresh celery to chop up and add in I will sprinkle some McCormick brand celery salt in it.

 

I might add a bit of chopped shallot or green onion if I have them.

 

And then a bit of salt and pepper.


  • 0

#9 Nikki2777

 
Nikki2777

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 311 posts
 

Posted 02 April 2013 - 06:53 PM

I hope Old Bay doesn't have bread crumbs - my husband has been using it to make the most amazing Brussels Sprouts (and I read the label, seemed fine)

 

As for tuna, I make what I call Mediterranean Tuna Salad:

 

Albacore

Feta Cheese crumbled

Olive oil

Chick Peas

Red Onions

Greek or Italian Herb blends

 

I have no idea of the proportions, but not too much OO or it gets gooey.


  • 0




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

Celiac.com Sponsors: