Tuna Salad With Very Few Allergens

     This tuna salad contains no mayonnaise or vinegar and thus doesn't have the allergens that they introduce. If you can't tolerate the amount of vinegar in a spoonful of commercial mustard you can either 1) leave it out or 2) make your own prepared mustard, using lemon juice.  This is surprisingly easy to do. This recipe calls for a can of tuna: if you have some cooked fresh tuna, by all means use that instead! Note that canned tuna often contains ingredients such as "vegetable broth" that are likely to contain soy: read every label, every time.

     1 Tb. good brown mustard

     1 Tb. olive oil (See Oil in the Glossary)

     1 Tb. freshly squeezed lemon juice (See Juice in the Glossary)

     sprinkle of salt, if desired (taste the tuna first) (See Salt in the Glossary)

     1 can tuna in water (4 or 5 oz.), flaked with a fork (break up the big 

          chunks). Check the label for soy, yeast or other allergens

     1/2 thin sliced celery stalk

     2 green onions, thin sliced

     Whisk together the mustard, olive oil, lemon juice and salt. Stir in the remaining ingredients.  This is good on greens, or with plenty of lettuce in a sandwich.