This Is The Best Recipe For Gluten-Free Tuna, Rice, and Green Pea Salad
As much as I love my green juice, I also love a soulful old-school dish like my Gluten-Free Tuna, Rice, and Green Pea Salad, and over the years, I’ve noticed that my followers love them too! My partner, Roy, has made Tuna Pasta regularly in the background of my Instagram stories, and I was always a bit blown away by the number of people who’d ask for his recipe.
Springtime Delight: Tantalizing Tuna, Rice, and Green Pea Salad with a Gluten-Free Twist & Secrets for Unbeatable Flavor!
As a gluten-free eater, I’d never even tried Roy’s Tuna Pasta Salad, but after he graciously shared his recipe, and so many Crumbles loved it, I thought it would be fun to make myself a gluten-free version.
RICE: I decided there was nothing better than rice as a base for this dish because gluten-free pasta so often just doesn’t hold up for a cold salad. It’s absolutely delicious for spring with peas, mayo, celery, and onions, and it would be amazing served alongside the Cucumber Salad from my No Crumbs Left cookbook.
TUNA: One of the tricks to this dish is to use a high-quality tuna packed in olive oil, and quite honestly, using high-quality olive oil in all your favorite dishes is truly important–you can taste the difference!
This Gluten Free Tuna, Rice, and Green Pea Salad would be a lovely dish to bring to a buffet, and a wonderful option for any potluck. I would most certainly serve this if I were doing a salad buffet. Imagine serving these three salads together: my Vegan Mediterranean, a Greek salad, and this deliciousness. Yum!
This one is truly a nod to another date and time. While I do consider my health when I eat and cook, I also love old-school dishes like this one—there’s so much to love, they evoke such good memories, and I believe that anything in moderation is marvelous!
More Fabulous Gluten-Free Recipes to Try Next!
If you make my Gluten-Free Tuna, Rice, and Green Pea Salad, be sure to rate and review it below. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!
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Gluten Free Tuna, Rice, And Green Pea Salad
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stove top
- Cuisine: American
- Diet: Gluten Free
Description
This gluten-free version of Roy’s Tuna Pasta Salad is pretty ingenious, if I do say so myself! I’m so excited to share it with all of my gluten-free friends!
Ingredients
1 – 1 1/3 cup white rice or 3-4 cups day old rice
1 cup frozen english peas
1 cup chopped celery
¾ cup chopped sugar snap peas
¾ cups chopped red onion
2 5-ounce cans oil packed tuna
½ cup mayo
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
¼ cup olive oil
2 tablespoons minced chives
2 tablespoons minced parsley
1 tablespoon chopped celery leaves
Instructions
Rinse your rice a few times until the water runs clear and drain in a strainer then follow the package directions for the rice. Depending on your preference, you might want more or less rice. I prefer a lot of rice and use the full amount, but if you want a vegetable-forward rice salad, use less.
Spread the rice on a baking sheet to cool for a 10-15 minutes then in the fridge for an hour.
Note: If using day old rice, skip to making blanching the peas.
When ready to make the rest of the dish, set a medium pot of water to boil. While the water reaches a boil, make a large ice water bath. Once the water is boiling, blanch the english peas in the same pot of water for 30 seconds. When the peas are done, transfer them to the ice bath. Let the peas cool then drain in a colander.
Place rice in a large mixing bowl and mix in the peas, celery, snap peas, onion, the tuna and the oil from the cans. Add the mayo and stir until well-combined. Season with salt and pepper then add the olive oil, chives, parsley, and celery leaves. Fold everything together until well-mixed. Check the seasoning and add additional salt and pepper if needed.
Taste and add more salt and pepper to taste if needed.
Cover and refrigerate for a minimum of two hours but it is best if left in the refrigerator for 12 hours or overnight.
Serve as a side dish or as is and enjoy!
Notes
Note: I like to keep the tuna pieces somewhat large, but feel free to break the tuna up if you’d prefer.
Nutrition
- Serving Size:
- Calories: 481
- Sugar: 2.2 g
- Sodium: 452.2 mg
- Fat: 41.9 g
- Carbohydrates: 25.2 g
- Protein: 6.8 g
- Cholesterol: 7.7 mg
Do you have a copy of the No Crumbs Left cookbook yet?
Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.
This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.
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Haven’t made this recipe yet, but plan to. What type of rice do you think works best?
When you say “high quality” Tuna can you recommend a brand? The only brand my grocery store offers is chicken of the sea and bumble bee!! There a few others but nothing I would buy!! Thx!!
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Delicious! I subbed red onions for yellow & left out the chives! Served with saltines & a perfect meal for me! Great recipe!
This is so good and easy to throw together.
Looking at this salad for worklunches but wanted to check if this eats well cold before having to heat tuna and having the break room smell like tuna for the next week.