A lighter, cleaner, healthier tuna salad made with homemade avocado mayonnaise and served on crunchy, gluten-free dill crackers.
“Clean eating” is a term that’s thrown around a lot these days. It’s kind of a vague term and if you asked ten health-minded people what it means, you’d likely get ten different answers. Everyone would agree, however, that the central tenet revolves around the idea of eating unprocessed, or minimally processed food. The best, and simplest piece of advice regarding clean eating that I’ve heard is this – when shopping for food, check the labels carefully. The ingredient lists should be short and all the foods on them should be recognizable. Of course, we can’t, nor should we, adhere to this guideline strictly. Some foods, by necessity, and for our safety, contain additives and preservatives, and not all of them are harmful. The key is to strike a balance by choosing whole foods as often as possible and avoiding foods that are highly and unnecessarily processed when it’s practical and feasible to do so. A super easy way to eat cleaner is to make your own mayonnaise. Store-bought mayonnaise is almost always made with refined oil (usually soybean oil) and often contains added sugar. Making your own mayonnaise takes just a few minutes and it’s so much healthier than store-bought. After you whip up a batch you can make Clean Tuna Salad on Gluten-Free Dill Crackers, which you can enjoy as a snack or light lunch.
Making your own crackers is a little time-consuming but so worth the effort. These Gluten-Free Dill Crackers are hearty crackers that taste amazing with dollops of Clean Tuna Salad on top. The trickiest part of making these crackers is getting the dough rolled out thin enough. If the dough is not rolled thin enough the crackers will be tough and chewy instead of crispy and crunchy. Rolling pin rings really help with getting the dough to the right thickness for this recipe. Rolling pin rings are plastic or silicone rings that fit onto the ends of your rolling pin and help you roll out dough evenly and to a specified thickness. They come in a variety of sizes depending on the thickness of dough desired, and are available on-line and in cooking stores.
A smattering of dried dill throughout the crackers and salad is a wonderful complement to the tuna. A tiny squeeze of lemon on top before you take the first bite further heightens the flavors. Clean Tuna Salad on Gluten-Free Dill Crackers would make a great party appetizer. The simple addition of fresh dill as a garnish fancies up the crackers. Arrange them on a big platter, surrounded by lemon wedges, for an elegant appearance and watch your guests dive in.
If you eat tuna salad on a regular basis, Clean Tuna Salad on Gluten-Free Dill Crackers, made with homemade avocado mayonnaise, will be a delicious diversion and you will taste the difference!
- GLUTEN-FREE DILL CRACKERS
- 1 cup gluten-free all-purpose baking flour (I used Bob’s Red Mill brand for this recipe)
- ⅓ cup finely grated parmesan cheese
- 2 Tablespoons coconut oil, melted
- 1 teaspoon dried dill
- ¼ teaspoon salt
- 5 Tablespoons hot water
- TUNA SALAD
- 2 (5 oz.) cans chunk white albacore tuna in water, drained
- ½ cup chopped celery
- ¼ cup chopped scallions (white and light green parts)
- 1 teaspoon dried dill
- ¼ teaspoon salt
- Pinch of pepper
- ¼ cup avocado mayonnaise (recipe in notes)
- 1 teaspoon Dijon mustard
- 1 teaspoon freshly squeezed lemon juice
- Fresh dill for garnish
- Preheat the oven to 350° and line 2 baking sheets with parchment paper or silicone baking mats.
- Combine the gluten-free baking flour, parmesan cheese, coconut oil, dill, and salt in the bowl of a stand mixer fitted with a paddle attachment. Add the hot water and mix. Once the dough comes together gather it into a ball and turn it onto a lightly floured (dust with more of the gluten free baking flour) surface. Gently knead it a few times.
- Roll out the dough until it is very thin, approximately ⅛th to 1/16th of an inch thick.
- Using a cookie cutter, approximately 3 x 2 inches in size, cut out the crackers and place them on the baking sheets. If using a fish cookie cutter make the fish eyes with the bottom of a straw or other pointed object. Make the fish the mouths with the side edge of a spoon.
- Bake 15-18 minutes, or until slightly brown around the edges.
- While the crackers are baking make the tuna salad. Combine all the ingredients thoroughly in a mixing bowl. Taste and adjust seasoning if necessary.
- Serve the crackers with dollops of tuna salad on top. Garnish with fresh dill if desired.
½ cup avocado oil
1 teaspoon salt
¼ tsp. freshly ground black pepper
Put the avocado oil, egg, salt and pepper into the beaker that came with your immersion blender, the carafe of a blender, or the work bowl of a food processor. Process until the mixture is emulsified and is the consistency of mayonnaise.
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