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Balsamic Tuna Salad on Gluten-Free Flatbread

Guest post from Michelle of The Willing Cook

Do you sometimes gaze at your co-workers deli-prepared lunch, wishing you could just have one bite? Sure it may have been a bit pricey, but all caution is thrown out because it looks so good.

But, wait! You can’t have that deli sandwich because you have Celiac Disease or food allergies. I understand your pain. You just want a good gluten, dairy, and egg-free deli-style sandwich that quenches that desire.

But how? Chances are that you aren’t going to find it at the corner deli. Well, I’m here to offer you a brown bag lunch idea that is fairly easy and should meet your dietary restrictions and your desire for good food.

Enjoy this simple and flavorful gluten and allergy-friendly sandwich! And be sure your co-workers see it too 🙂

Would you like more allergy-friendly brown bag lunch ideas? You can find more ideas at The Willing Cook by clicking on Lunch Ideas for School/Work.

Michelle is blessed to stay home with her three children (ages 10, 7, and 4), while her husband works to provide. When she’s not experimenting with allergy-friendly meals, she’s blogging about it at The Willing Cook. Through the Willing Cook, her hope is that you gain peace of mind in your kitchen (and your pocket book) and are able to serve those you love who suffer with food allergies.

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  • I’m so glad to see this recipe on here! I hope it is helpful to all those who need it.

    I want to add a little update to the flat bread recipe. I have been using this recipe A LOT lately making tortilla shells, pizza crust (oh my…so good!), and even chicken pot pie.

    1) You may need to add up to 2 more TBSP shortening/butter if it just doesn’t seem to be crumbly enough. Furthermore, you may need to add up to about 1/2 cup more water. Experiment with these amounts and see what comes together best for you, starting small and working up.

    2) The kneading part can really be done in the bowl as you’re mixing all the ingredients together. I just make sure everything is incorporated well, then start rolling out the balls. It seems to come together very nicely.

    Be patient and enjoy the wonders of GF cooking!

    • Shela says:

      Hi Michelle,

      Can these be made and then either stored in the fridge or frozen for later? I’ld love to make a double batch and freeze if possible 🙂

  • Looks delish! I just put tuna on greens yesterday and wondered, “what kind of dressing would be good on this?” I went with honey mustard b/c I had some made up, but balsamic vinegar and oil sounds great. Even if I don’t need to bake gluten-free, this recipe is still helpful! Thanks!

  • balsamic tuna salad sounds like a great idea! I’ll have to give it a try, especially since it looks so tasty and easy. 🙂

    • I started putting balsamic vinegar and oil on my husband and son’s tuna a few years ago because they have several allergies including egg (no mayonnaise). They’ve always loved the results. I like the tang it has and the fewer calories than its mayo counterpart. I hope you enjoy it!

  • Monica says:

    Thanks for the recipe, it looks really good! Do you think I could sub the shortening/butter for coconut oil?

    • Monica,

      Sure, you can substitute coconut oil for the shortening as long as it isn’t liquefied. I’d recommend a mild coconut oil though because I don’t think you want a strong presence of coconut in the flatbread. Of course, if you made a sweet flatbread for breakfast or dessert, say with cinnamon and sugar, a stronger coconut oil would work great!


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