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Guhlia

gluten-free/cf/sf/ef Tuna Salad?

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I am really craving a tuna salad sandwich. I found gluten/casein/egg/soy free bread. Its not great, but it'll do. Now I need to figure out how to make the tuna salad. HELP!!!


~Angie~

Gluten free since May 2004

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It may not sound good but I used to love to mix tuna with mild mango chutney and pile it on bread with romain lettuce.

At times I would chop water chestnuts into it too. Not your classic tuna salad but not as bad as it sounds.

ken

I am really craving a tuna salad sandwich. I found gluten/casein/egg/soy free bread. Its not great, but it'll do. Now I need to figure out how to make the tuna salad. HELP!!!

"Ryo tatereba mi ga tatanu"

If we try to serve both sides, we cannot stand our own ground.

Japanese proverb

Celiac.com - Celiac Disease Board Moderator

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Maybe tuna, mustard (since mayo is out), pickles, lettuce and maybe celery and lots of seasoning like lemon juice and what not. Im not sure what it would taste like tho.

paula


gluten, casein and soy free

on low carb/low sugar diet

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You can mix tuna with a bit of olive oil (and add a splash of vinegar as well - I like tuna w/ Balsamic, actually)

Then I add chopped up celery, carrots, red onion and maybe a bit of well-chopped broccoli. Salt and pepper. Yum! :D

Avocado is a great addition to that too, or it can be used instead of the oil.


"Let food be thy medicine, and let thy medicine be food." - Hippocrates

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I ran across this recipe for egg-free mayo on the Ener-G site. I've never tried it but it looks like a decent recipe:

INGREDIENTS:

2 tbsp Ener-G Egg Replacer

4 tbsp water

1 cup oil

1 tsp sugar or honey

1 1/2 tsp vinegar or lemon juice

2 tsp dry mustard

PREPARATION:

Combine Ener-G gluten-free Egg Replacer and water. Beat until peaks are formed (about 10 minutes). Add other ingredients very slowly while beating continuously. Add oil 1 teaspoon at a time. Makes about 1-1/2 cups.


---------------------------------

MP - celiac for 10 years

 

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I am really craving a tuna salad sandwich. I found gluten/casein/egg/soy free bread. Its not great, but it'll do. Now I need to figure out how to make the tuna salad. HELP!!!

Is French Dressing GFCFEFSF? If so, it might be good? Otherwise I'd probably try to find a homemade mayo recipe and add some cut up sweet pickles or relish to it.

Good luck!

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I ran across this recipe for egg-free mayo on the Ener-G site. I've never tried it but it looks like a decent recipe:

INGREDIENTS:

2 tbsp Ener-G Egg Replacer

4 tbsp water

1 cup oil

1 tsp sugar or honey

1 1/2 tsp vinegar or lemon juice

2 tsp dry mustard

PREPARATION:

Combine Ener-G gluten-free Egg Replacer and water. Beat until peaks are formed (about 10 minutes). Add other ingredients very slowly while beating continuously. Add oil 1 teaspoon at a time. Makes about 1-1/2 cups.

Thank you thank you thank you!!! That is EXACTLY what i was looking for!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Thanks to everyone else too for your ideas. I love this board!


~Angie~

Gluten free since May 2004

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Thank you thank you thank you!!! That is EXACTLY what i was looking for!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Thanks to everyone else too for your ideas. I love this board!

Wow! I'm going to try that recipe too!

Carleigh always has her tuna fish with mustard, celery, onions


Mom of:

Carleigh~ 10 years old, allergic to wheat, milk, peanuts, strawberries, and many EAs. She is currently soy-light and egg-light ~ celiac testing inconclusive by allergist.

Gluten-Free since 10/05 She's a gymnast. : )

Nick ~ 13 years old with no known allergies.

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it's excellent with hummus, too. or greek yogurt, though that isn't cf. i never use mayo :P


Gluten Free since 10/07

Mildly Lactose Intolerant, slight intestinal symptoms after eating milk products, but easily corrected with lactase enzyme

Endometriosis- DX'd 5/07

Gluten Antibodies- "negative"...don't know exact numbers, am highly suspicious...

DXed celiac 12-19-07 via genetics/elimination diet- DQ2 allele

Brother with Celiac, aspergers...his tests were all negative (he didn't have genetics done), including endoscopy, but he definitely is at the least gluten intolerant...highly suspect my mother has it as well- she has hyperthyroid, fibromyalgia, hemochromatosis, and now colon cancer, and she has been weak and exhausted and just generally sick. She's going to get tested.

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I tried that eggless mayo today! While the mayo itself tasted rancid, absolutely disgusting, the tuna salad sandwich turned out great. I made it open face on one of the Ener-G breads (it was sf/cf/ef/gluten-free) also disgusting by itself. Believe it or not, the sandwich was REALLY good!!! I ended up eating two!!! So, thanks for the recipe. It turned out really well and definitely satisfied the craving.


~Angie~

Gluten free since May 2004

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If I were going to try to make mayo, the first thing that comes to mind is to start with coconut oil, and blend in rice bran oil until creamy smooth. Not sure if I'd want to do much else to it, but I guess maybe a bit of vinegar would help approximate the taste of mayo.

I'd think this would work best at a low temp, so the coconut oil is solid. That way you know how creamy it will be when done. So, refrigerate the coconut oil overnight before you start.

Incidentally, I know sunflower lecithin is available online, so you can use that in place of egg, for egg-free, soy-free emulsifying.


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

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I have been unhappy with all of the mayo replacers I've tried so far.

I used to make tuna salad with Annie's French dressing and chopped cucumber. Daughter liked it but I stopped using that dressing when they disclosed something that didn't sound good. I can't remember now. Perhaps something like shared with equipment that processes something she is allergic to. Something like that.

Now when I make it, I use a splash of olive oil and a few squeezes of lemon juice. It doesn't hold together like it would with mayo, but it's good to stuff into a tomato or some hunks of bell pepper.

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