clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
tuna rice salad overhead in yellow bowl

Gluten Free Tuna, Rice, And Green Pea Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Teri Turner
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Stove top
  • Cuisine: American
  • Diet: Gluten Free


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!


  •   4 cups cooked rice (See Note)
  •   2 (4.5-ounce) cans of tuna in extra-virgin olive oil
  •   1 ½ cup frozen peas
  •   ½ cup chopped celery
  •   1/3 cup chopped sweet yellow onion
  •   2 tablespoons chopped chives
  •   2 tablespoons chopped parsley
  •   ½ cup high-quality extra-virgin olive oil
  •   ¾ cup mayonnaise
  •   1 teaspoon kosher salt
  •   ½ teaspoon freshly ground black pepper


  •   Once the rice is cooked, using a colander rinse the rice well. Set aside and drain well.
  •   Put a small pot of water to boil and blanche the frozen peas for 3o seconds. Remove the peas, rinse under cold water, and drain. 
  •   In a large bowl, add the rice, the tuna with its oil, peas, celery, onion, herbs, olive oil and mayo. Using a spatula, toss to fully combine, from the bottom-up. Add salt and pepper. Add more if needed.
  •   Cover and place in the refrigerator and let it sit for a couple of hours, but preferably over night for all the flavors to set.


Note: Before cooking your rice, rinse and drain well. This will remove the extra starch from the rice. In this recipe, we recommend rinsing the rice before and after cooking.


  • Serving Size: 1 bowl
  • Calories: 489
  • Sugar: 1.7 g
  • Sodium: 303.4 mg
  • Fat: 35.1 g
  • Carbohydrates: 39.9 g
  • Protein: 4.5 g
  • Cholesterol: 7.7 mg