Tuna Stacks

This naturally gluten free tuna recipe is easy, simple and versatile as an after school snack, at children’s parties, brunches, canapés, and light lunches.



  • 1 large continental cucumber, sliced into circles ½ cm thick or lettuce leaves
  • 1/4 red onion, finely diced
  • 3 free range eggs, boiled and mashed
  • 2 stalks celery, finely diced
  • 1 tablespoon lemon juice
  • 1/3 cup walnuts, pine nuts and almonds, roasted and chopped
  • 425g tin of tuna, well drained
  • 4 tablespoons dairy-free mayonnaise
  • ½ punnet cherry tomatoes, quartered


  1. Combine mayonnaise and lemon juice in a large bowl and mix well.
  2. Add the red onion, eggs, celery, nuts and tuna, and mix to combine all ingredients.

To Serve

Serve on cucumber slices topped with a quartered cherry tomato, or wrap little spoonfuls of the tuna mixture in individual lettuce leaves.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Yeast Free  |  Sugar Free  

Filed under

Gluten freeDairy free

  • By Bridging Foods, An introduction to gluten, dairy and yeast free eating.

    Learning to eat and cook gluten, dairy, salt, yeast and sugar free, can be the beginnings of making different choices about food.

  • Photography: Lee Green

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