gluten free tuna and pasta salad recipe

Tuna is one of the fastest meals to whip up that still falls within the parameters of being healthy. Oddly enough, it is fish in a can. I struggle with the idea of eating fish from a can, yet here I am, posting a canned tuna recipe. The most common way to prepare tuna is with, dare I say it, mayonnaise. If you know me, you will recall that I am terrified of mayo. If you didn't know that, now you know. You will never find it in any of my recipes. Ever. However, this does prove challenging for your typical mayo-based dishes: tuna salad, potato salad, pasta salad, cole slaw...the list goes on and on. Well, good thing I can always find a healthier, delicious alternative to mayo! This recipe is all about substitutes due to my gluten allergy and irrational fear of mayo. Swap in gluten free pasta, a little butter and Parmesan cheese, and of course, lemon. And voila, you have a creamy, gluten free option that can be prepared in 10 minutes. This meal can also qualify for refrigerator roulette because these should all be staples in your fridge or pantry!

Serves: 2

Prep & Cook Time: 10 minutes


Fresh from the Market:

  • 1/4 c. Freshly Grated Parmesan Cheese
  • 1 Lemon
  • 2 tbsp. Grass-fed Butter

From the Pantry or Fridge:

  • 8 oz. Gluten Free Quinoa or Brown Rice Pasta
  • 5 oz. can Tuna, packed in water

From the Spice Rack:

  • 1/8 tsp. Sea Salt
  • 1/8 tsp. Black Pepper

Cooking Instructions:

  • Whenever there is a 10 minute recipe that involves pasta, you should always throw a pot of water on the stove first. When I boil water, I always heat it over a high flame just to get that process started. So do that :)
  • Once the water is boiled, toss your gluten free pasta in and slightly lower the flame. I have tons of favorite gluten free pastas but the two that continue to be in my pantry are Ancient Harvest Quinoa Pasta and Trader Joe's Brown Rice and Quinoa Fusilli Pasta. This has been my new fave. Why? Well, it is super simple to pick up at TJ's and it is much cheaper than the other GF pastas. Cook 5 to 7 minutes, or until soft.
  • Once the pasta is cooked - I prefer al dente! - stir in the butter and add the tuna. Slice the lemon and squeeze the juice of each half into the pasta and toss it all together. Then add the Parm, salt and pepper and stir. It's that simple and even more delicious :)

Jessica Flatley

My mission is to provide ideas and inspiration for the times life hands you a lemon. Learn how to manage a food allergy or intolerance, whether cooking for yourself or eating on the go. Let's turn lemons into lemonade together!