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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!!!

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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!!!

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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

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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.

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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.

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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!

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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

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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.

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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.

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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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