Clean Tuna Salad on Gluten-Free Dill Crackers
Serves: 4 servings
  • 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
  • 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
  1. Preheat the oven to 350° and line 2 baking sheets with parchment paper or silicone baking mats.
  2. 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.
  3. Roll out the dough until it is very thin, approximately ⅛th to 1/16th of an inch thick.
  4. 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.
  5. Bake 15-18 minutes, or until slightly brown around the edges.
  6. While the crackers are baking make the tuna salad. Combine all the ingredients thoroughly in a mixing bowl. Taste and adjust seasoning if necessary.
  7. Serve the crackers with dollops of tuna salad on top. Garnish with fresh dill if desired.
½ cup avocado oil
1 egg
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.
Recipe by Queen of My Kitchen at