Tuesday, August 25, 2015

Tuna Salad Upside Down

I have always had a soft spot in my heart for a great tuna salad sandwich.  However since going gluten free it has been tough to figure out how to make it without the toast. I made this and placed it on top of some crunchy salad greens with a drizzle of balsamic vinegar and cheddar cubes.  It was so good.

Tuna Salad
adapted from:

1 (6-7oz) can tuna in water, drained and flaked
1/4 cup mayo
1/2 cup chopped dill pickles (about 3 pickles)
1 t Dijon mustard
fresh ground black pepper, to taste

Mix all ingredients in a bowl. Either put on a great toasted bread or on salad greens with cheddar cheese.

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