Balsamic Tuna Salad on Gluten-Free Flatbread

Balsamic Tuna Salad on Gluten-Free Flatbread

{free of gluten, dairy, egg, & more}

Tuna Salad Ingredients

• 1 can tuna fish, drained
• 2 Tablespoons red onion, finely chopped
• 2 Tablespoons celery, finely chopped
• 1/4 teaspoon garlic salt
• 2 Tablespoon balsamic vinegar
• 1 Tablespoon extra-virgin olive oil
• 5 leaves fresh basil, finely chopped

Directions:

Mix together all the tuna salad ingredients in a bowl and place in the refrigerator.

Gluten-Free Flatbread Ingredients

• 1 1/2 cups white or brown rice flour
• 1/2 cup tapioca or potato starch
• 2 teaspoon sugar
• 1/2 teaspoon guar gum or 1 teaspoon xantham gum
• 1/2 teaspoon baking powder (or 1/4 tsp cream of tartar + 1/8 tsp baking soda)
• 1/2 teaspoon salt
• 2 Tablespoon shortening or butter, softened (but not melted)
• 1/2 cup cold water
• parchment paper

Directions:

1. Mix together the dry ingredients in a bowl.
2. Add the softened shortening in, 1 tablespoon at a time. With a wood spoon, slowly break up the shortening until only small pieces remain.
3. Slowly add in the cold water, while mixing it into the flour. Add more cold water (up to 1/4 cup) until dough is no longer dry. Be careful with this step because you do not want the dough to become too wet. The dough should be holding together nicely.
4. Pour the dough out onto parchment paper and start kneading it a little with your hands and the back of a wood spoon until the dough is smooth. Have extra tapioca starch close by to add as needed. The dough should not stick to your fingers (but, trust me, it may).
5. Once the dough is smooth, start rolling into balls a little smaller than a tennis ball. Make all the balls at this time and set them aside. (If the dough is sticking to your fingers, try rolling it into a ball anyway. It may just smooth out and roll right up for you without any more sticking.)
6. Place a dough ball between 2 sheets of parchment paper. With a rolling pin, roll out a circle until it’s about 1/4 inch thick.
7. Heat up a griddle to 400 degrees (preferred method) or non-stick pan. Carefully peel away the top sheet of parchment paper and flip the flatbread on the heated griddle.
8. Slowly pull away the top sheet of parchment paper. Allow the flatbread to cook 1-2 minutes. Flip over and cook the other side for 1 minute.
9. Remove flatbread to a plate and repeat steps 6-8 for the rest of the dough.

To assemble your sandwich, scoop out 1/2 cup of tuna salad onto the center of your flatbread. Top with slices of tomato and avocado; season with salt & pepper. If dairy is allowed, add a little feta cheese to your sandwich for an added punch.

When packing this to take to work or school, I recommend keeping the tuna salad and flatbread separate and assemble when you’re ready to eat it. A soggy sandwich could ruin your whole day!