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If fish is safe for you, then you’ll love this tuna recipe. It’s free of gluten, wheat, dairy, soy, eggs, and nuts, but doesn’t lack in taste. This tuna salad recipe is versatile as well. Add tomato, red onions, fruit, nuts (if safe), cheese, avocado, etc to create the ultimate tuna salad experience. I used Just Mayo (here) and Old Bay Seasoning (here), which is a must for this recipe. Double or triple this recipe and feed a crowd at your next potluck or picnic. Omit the pasta and sweet peas and enjoy on your favorite bread.
This recipe is by taste, so add more or less of the ingredients depending on how you like it.
Lisa, Realistically Allergy Free
Allergy Friendly Tuna Salad
Versatile allergy friendly tuna salad free of gluten, wheat, dairy, eggs, soy, and nuts.
Cook pasta as direct. Let pasta cool while you thaw out sweet peas (if using frozen, just put bag into warm water for a few minutes), chop the celery and drain the tuna.
Once all items are ready, add first six ingredients to large serving bowl and mix.
Add mayo of your choice to mixture. Add more or less depending on your taste. Always start with the smallest amount of mayo first.
Mix until all ingredients are well incorporated. Taste test; add more seasonings or mayo, if needed.
Refrigerate for a couple of hours or overnight before serving.
Believe it or not, this recipe never makes it to the refrigerator at my house. Enjoy!