Tuna-Fish Salad

I serve this tuna salad on a bed of lettuce with tortilla chips. It’s fun for the kids to dip the chips in the salad, and I’m happy because they’re getting a helping of a low-fat protein.

Yield: serves 5

1/3 cup (80 grams) mayonnaise*
1/4 cup (35 grams) finely diced onion
2 tablespoons sweet or dill relish
1 tablespoons prepared mustard
1/2 small cucumber, diced
1/3 cup (50 grams) diced tomatoes
1/4 cup (15 grams) fresh chopped parsley
Squeeze of lemon
Salt and pepper to taste
2 6-ounce (170-gram) cans albacore tuna, drained


In a medium-size bowl, mix all ingredients together except the tuna. Add tuna last and stir.

*Egg substitute: Use egg-free mayo.

Source: The Kid Friendly Food Allergy Cookbook by Leslie Hammond with Lynne Rominger
More Than 150 Recipes That Are Wheat-Free, Gluten-Free, Nut-Free, Egg-Free, and Low in Sugar
Buy The Kid Friendly Food Allergy Cookbook in the US - EU

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