Lunch

Gluten-Free Tuna Salad

Name: Gluten-Free Tuna Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 (5 oz) cans tuna packed in water or oil, drained; 1/3 cup mayonnaise (check the product label); 1 tablespoon yellow mustard (check the product label); 1 teaspoon fresh lemon juice; 1/4 cup finely chopped celery; 2 tablespoons finely chopped red onion; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Optional chopped fresh dill or parsley for garnish

Canned tuna mixed with mayonnaise, celery, onion and seasonings.

Prep: 10 min
Total: 10 min

Times are estimates.

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Illustration of creamy tuna salad with celery and red onion in a ceramic bowl.

Let’s Get Cooking

Ingredients

Ingredients for One Batch

2(5 oz) cans tuna packed in water or oil, drained
1/3 cupmayonnaise (check the product label)
1 tablespoonyellow mustard (check the product label)
1 teaspoonfresh lemon juice
1/4 cupfinely chopped celery
2 tablespoonsfinely chopped red onion
1/4 teaspoonkosher salt
1/4 teaspoonfreshly ground black pepper
Optional chopped fresh dill or parsley for garnish

You’ll Need

Can opener
Medium bowl
Fork
Cutting board and sharp knife

Method

Drain the Tuna
Open the cans of tuna and drain the liquid thoroughly. This keeps your salad from being watery.
Combine Wet Ingredients
In a medium bowl, mix the mayonnaise, mustard, and lemon juice until smooth.
Add Tuna and Veggies
Flake the tuna with a fork and add it to the bowl along with chopped celery and red onion.
Season
Sprinkle in the kosher salt and black pepper. Stir everything together gently until combined.
Taste and Adjust
Give it a quick taste. Add more salt, pepper, or lemon juice if needed to suit your preference.
Garnish and Serve
Top with fresh chopped dill or parsley if using. Serve over greens, on gluten-free bread, or with your favorite crackers.

A Little Extra Guidance

Recipe Notes

Ingredient checks, storage, and food handling guidance.

Before You Cook

Use canned tuna and check the exact mayonnaise and mustard products. Keep the salad chilled. Bread, crackers or a lettuce wrap are separate serving choices.

Choosing Gluten-Free Ingredients

Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.

Food Handling and Leftovers

Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.

Browse the gluten-free recipe collection.

Storage and Leftovers

Refrigerate in a covered container within 2 hours and use within 3 to 4 days. Do not freeze; the mayonnaise separates when thawed.

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Gluten-Free Tuna Salad

Gluten-Free Tuna Salad

Let’s Get Cooking

Ingredients

You’ll Need

Method

Drain the Tuna

Combine Wet Ingredients

Add Tuna and Veggies

Season

Taste and Adjust

Garnish and Serve

Recipe Notes

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