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  • Jefferson Adams

    Asian-style Tuna Salad (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    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



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    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.

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  • About Me

    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, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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