Gluten-Free Tuna Salad Sandwich Filling Recipe (Nut-Free & Lunchbox Friendly)
This easy gluten-free tuna salad filling is one of those no-fuss, make-it-in-minutes recipes that becomes a regular in your lunchbox routine. It’s creamy, mild, high in protein, and a simple, safe, and tasty option for kids and adults alike.
Ingredients
- 190 grams can tuna in springwater or olive oil, drained well (about 2x small cans)
- 2½ tablespoons whole egg mayonnaise (check it's gluten-free)
- 2 tablespoons corn kernels and/or finely diced celery
- Lettuce or baby spinach to layer
- Salt and pepper to taste
- Optional: squeeze of lemon juice for freshness
Instructions
- In a small bowl, flake the tuna with a fork (make sure it is well drained off!)
- Mix in mayonnaise and corn or celery until well combined.
- Season with salt and pepper. Add a squeeze of lemon juice if using.
- Spread onto gluten-free bread, wraps, or mini rolls.
- Slice, pack, and enjoy!
Notes
Variations to Try:
This tuna salad is super versatile and easy to adapt depending on what you have on hand:Add-ins & Swaps:
- Swap mayo for half Greek yogurt for a lighter, higher-protein version
- Add grated cheese for creaminess
- Mix in mashed avocado instead of mayo for a dairy-free option
- Try grated carrot or chopped cucumber (patted dry) for crunch
- Stir in sweetcorn and a little cheese for a tuna melt vibe
- Add chopped hard-boiled egg for a tuna-and-egg combo
Storage Tips:
- Store tuna salad in an airtight container in the fridge for up to 2 days
- For best results, assemble sandwiches in the morning - not the night before
- If making ahead, store the filling and bread separately to avoid sogginess
- Add lettuce to prevent moisture reaching the bread
- Pack with a freezer brick or frozen yoghurt pouch to keep cool until lunch.
Tried this recipe?Let us know how it was!