I don’t know what my fascination is with tuna salad, but I love it in many forms. I love it sandwiched between 2 pieces of gluten-free toast, I love it on a gluten-free English muffin, topped with cheese & then broiled until all melty and I love it on top of a spinach salad. I also have a fascination with the spring rolls at Pei Wei. The Vietnamese Chicken Salad Rolls are gluten-free (without the peanut sauce; just sub sweet Thai chile sauce). I love the rice paper the rolls are wrapped in and bought some last week at the store. I was searching for what I wanted to wrap up in the rolls & decided to try tuna salad.
Tuna Salad Recipe:
- 1 can or 1 pouch of tuna (packed in water)
- 1-3 tsps. Greek yogurt (I like Oikos. To your own taste…I like 1-1.5 tsps)
- Squirt of spicy brown mustard
- 1 tsp of sweet pickle relish
- Sriracha sauce (to your taste….very spicy so add a little at a time…a little goes a long way)
- chopped celery (1-2 TBSP)
- chopped water chestnuts (1-2TBSP)
- Squirt of lemon juice
- Fresh ground pepper
- Cheese of choice
- Place all ingredients in a bowl & mix well. Taste to make sure it is to your liking. Add more of whatever you like. Remember, start with less, you can always add more.
- Chop all of the above into matchstick shapes to roll up with the tuna salad inside the rice paper wrappers.
Rice Paper Wrappers:
I found mine at Wal-mart, but you can find them in most mainstream grocery stores or on Amazon.com.
- Follow directions on the package. They should be something along the lines of soaking a wrapper for a few seconds in warm water to soften. Place wrapper on the plate & then fill. Fold & roll. Serve. So simple & so good!
This recipe for Vietnamese Fresh Spring Rolls on All Recipes also looks really good and got good ratings. All of the ingredients listed should be able to be replaced with gluten-free versions.
These can be served for a snack, appetizer or a light lunch. I can’t wait to have these again.