It looks like we are having an unplanned gluten-free week on Go Dairy Free! Today I have a wonderful recipe from fellow author, Diane Eblin, and her popular e-cookbook, The Gluten-Free Diner (which also happens to be dairy-free!).
Words can definitely describe my friend Diane at The WHOLE Gang, but you will need a whole lot of them! She keeps a modest demeanor on her blog, sharing wisdom, recipes, and tips. But there is a super-spunky, energetic, passionate spitfire lurking behind that content.
Now that I know Diane a bit better, her ecookbook makes perfect sense. She is gluten-free, dairy-free, and an enthusiastic promoter of whole, natural, and organic foods. But, she also loves the flavors of comfort foods. The Gluten-Free Diner Cookbook is a collection of recipes that truly looks like a snapshot of Diane’s kitchen, and I was honored to be invited inside.
Since my husband is allergic to eggs, all of the recipes I have tagged to make are egg-free too: 3 Grain Hot Cereal (a crockpot recipe!), Posole (I’m seriously curious on making this at home now that Chipotle’s deemed Posole worthy of their menu), Buffalo Chicken Mini Burgers (my husband would love these), Onion Rings (no explanation needed) , Papusas (I actually had my first papusa with Diane, so I was excited to see how easy they are to make!), and Blueberry & Blackberry Crumble (this is going on my berry season recipe list).
Our tastes are simple, but for those of you looking for more adventure, Diane doesn’t disappoint. There are approximately 50 gluten-free and dairy-free diner-inspired recipes in her e-cookbook. For a snapshot of the “Gluten-Free Diner Menu” scroll down, past the recipe, to the very end of this review.
But back to that recipe for a moment … for my initiation into The Gluten-Free Diner Cookbook, I made one of the simple but filling salad recipes, and it turned out fabulous. With Diane’s permission, I’m sharing the recipe here, but with my own little adaptations. You will have to get the ebook to see her original version in all its glory.
Two Onion Tuna Fish Salad
Recipe adapted from the ”Three Onion Wild Tuna Fish Salad” recipe in The Gluten-Free Diner by Diane Eblin.
Diane’s version is actually a “Three Onion” salad, but I only had two types of onions on hand. To compensate, I also snuck in some carrot. The very fine grate of the carrot added color to the mixture and just a touch of sweetness … but easily slipped by my carrot-hating husband. I served scoops of this tuna salad atop romaine lettuce and garnished with sliced olives, no additional dresing required! But of course, it will also work well with other veggies, in a sandwich, or with crackers. This recipe is Dairy-Free, Gluten-Free, Nut-Free, optionally Soy-Free, and optionally Egg-Free.
- 1 6-Once Can of American Tuna Wild Albacore Tuna
- (I don’t think mine was wild, it was an Albacore Tuna packed in olive oil though, which we prefer as it isn’t mushy like tuna packed in water)
- 1 Medium Carrot, grated (that is the fine grate, not shredded)
- 2 Tablespoons Regular or Vegan Mayonnaise (Diane calls for organic mayo, but we have to go egg-free, so I use Vegenaise Grapeseed Oil)
- 2 Green Onions, sliced
- (can sub in chives)
- 2 to 3 Tablespoons Finely Diced White or Purple Onions
- ¼ Teaspoon Salt
- ¼ Teaspoon Celery Seed
- (I ground them because I’d never used celery seed and was uncertain, but they are so tiny, you can probably just throw them in whole)
- ⅛ Teaspoon Black Pepper, or to taste
- Mix all ingredients together and let the party start!
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