Gluten Free Tuna Mac Salad is a classic potluck recipe and is super easy to throw together. This easy pasta salad goes great with burgers or hot dogs, and is a great staple to bring to a summer barbeque with friends.
My gluten free Tuna Mac Salad is creamy and loaded with flavor. It hardly takes any time to put this recipe together.
What is it about the days of summer that bring so many great memories? There are so many great things to enjoy about the summertime.
For me, I love the long days and the warm weather. I am a beach gal at heart and love spending as much time as I can on the lake and at our favorite Rhode Island beach. Summertime also means more time with friends and family.
This mac salad would be great to bring to a 4th of July party. The fourth of July is such a great day. For us, every year as a family we go to our favorite lake for the day. It is such a beautiful picturesque spot.
Every July fourth, they have a big band playing. They also serve hamburgers and hotdogs. It’s one of my favorite days of the year. After soaking up the sun for most of the day, we come home and eat some more gluten free tuna macaroni salad and grill some hamburgers.
Personally, I haven’t found a gluten free bun that I truly enjoy. There are quite a few options for gluten free hamburger buns.
There is something so very special about eating this gluten free tuna mac salad on a hot summer day. It really does hit the spot. And this gluten free tuna mac salad tastes the best when made at least a day ahead of time.
I definitely add more mayo if needed. Gluten free pasta sometimes needs a little extra mayo to make it creamy, especially after its been sitting in the fridge overnight.
Another benefit of gluten free tuna mac salad is that it is a very budget friendly recipe. This recipe can definitely feed a crowd. Adults and kids alike enjoy tuna macaroni salad.
TO MAKE THIS GLUTEN FREE TUNA MAC SALAD YOU WILL NEED:
- 1 Bag gluten free pasta
- 2 hard boiled eggs
- 2 cans solid white albacore tuna
- 1 small onion chopped
- 2 celery stalks chopped
- 1 1/3 cup of Hellmans mayo
- salt and pepper to taste
- paprika as a garnish
Bring a pot of salted water to a boil. Cook the gluten free pasta till it’s done. Follow the instructions for the cooking time. Gluten free pasta can cook faster than regular pasta. I always check mine at least 1 to 2 minutes before the instructions say.
Drain and rinse under cold water. Pasta will keep cooking if not rinsed. As a side note, I never rinse pasta unless making macaroni salad. You do not want pasta that is over cooked. Pour drained pasta into a large bowl.
I add the peas for the last few minutes of the cooking with the pasta. I use a half a bag of frozen peas.
I chop one small onion. I then chop up 2 celery stalks into pieces. You do not want the pieces to be too large. If you do prefer a chunkier pasta salad, go ahead and just make the pieces a little bigger. Whatever suits your fancy. Add this to the cooked pasta.
I then add 2 chopped hard boiled eggs. Add this to the pasta.
Drain two cans of solid white albacore Tuna in water. The only brand I use is Bumble Bee. Then I put the tuna into a small bowl and use a fork to break up before adding to the pasta.
Add the mayo, eggs and salt and pepper to taste. Stir to thoroughly combine. Last thing to do is sprinkle a light coating of Paprika on the top. Cover and let sit overnight.Print
Gluten Free Tuna Mac Salad
Gluten Free Tuna Mac Salad is a classic potluck staple.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 0 people 1x
- Category: Side Dish
- Cuisine: American
- 1 1/2 Cup Mayonaise ((could be more or less depending on the brand of gluten free pasta you use). Start with less and add more as needed.)
- 1 Bag Gluten Free Pasta
- 2 Hard boiled eggs ((chopped))
- 1 small Onion ((chopped))
- 2 Stalks Celery ((chopped))
- 1 Tsp Paprika ((Garnish on top) can use more if desired )
- 2 Cans Bumble Bee solid white albacore tuna ((in water))
- 1/2 Bag Frozen Peas
- Bring a pot of salted water to a boil. Cook the gf pasta until it's done. Add a half bag of frozen peas 4-5 minutes before pasta is done. Drain and rinse with cold water.
- (Chop a small onion (A small red onion or shallot can be substituted.)
- Boil 2 eggs. Bring to a boil and shut heat off. Leave on stove for 8-10 minutes depending on how done you like your eggs. Remove pan from stove and rinse and let the eggs sit in cold ice water for a couple minutes. Once cool, chop the eggs and add to the pasta.
- Chop 2 celery stalks and add to the pasta.
- Drain two cans of solid white albacore tuna(Bumble Bee is what I use). Put the tuna in a small bowl and use a fork to break up before adding to the pasta.
- Add mayo( start with a half a cup and keep adding more till it is nice and creamy.
- Add salt and pepper to season.
- Stir to combine all ingredients.
- Sprinkle paprika on the top of the macaroni salad.
- Cover and let sit over night.
- For gluten free pasta-I recommend using a short pasta. The brands I prefer to use are Jovial elbow or bow tie macaroni and Bionaturae elbow macaroni. You can use any brand that you like. Just keep in mind that certain pasta brands hold up better than others.
- Gradually add mayonnaise. The brand I only use is Hellman’s full fat mayo. You can definitely use low fat or another brand but I think Hellman’s tastes the best. You want it to be creamy but not overly creamy. I did put 1 1/3 cup but start with a half a cup and go from there.
- After the gluten free tuna mac salad has been sitting overnight, more mayo will need to be added. Start with a heaping tablespoon and stir till it’s mixed thoroughly.
- Check pasta two minutes before suggested time. Gluten free pasta tends to cook faster.
Shop this Post: