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. Also excited to share a recipe with you from the e-book…Three Onion Tuna Fish Salad!
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, Buffalo Chicken Mini Burgers (my husband would love these), Onion Rings, 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. 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.
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. I only had two types of onions on hand, so to compensate, I also snuck in some grated carrot.You will have to get the ebook to see her original version in all its glory.
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.
Special Diet Notes: Two Onion Tuna Fish Salad
By ingredients. this recipe is dairy-free / non-dairy, nut-free, peanut-free, and gluten-free. Optionally egg-free and soy-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)
- 1 medium carrot, grated (finely grated)
- 2 tablespoons regular or vegan mayonnaise (Diane calls for organic mayo, but we 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
- ⅛ teaspoon black pepper, or to taste
- Mix all ingredients together and let the party start!