Gluten Free Tuna Sandwich Roll 2

Habits of a lifetime are seemingly, impossible to change. Just ask anyone who’s quit a nasty one. And I do say nasty because face it… who in their right mind gives up a good habit!! In the quest for a gluten free existence that my body desires, I think I’m over the hardest part. Now the focus is on adapting things I used to eat.


Take for example, when a craving hits. 


The latest one…? A tuna sandwich. A tuna freaking sandwich. Because I know the craving will not go away, I start thinking of ways to make it happen. Enter rice paper wraps. Followed by thought on what to include to not have it go all weird-ass soggy on me. The big secrets…? Putting a lettuce leaf down first, then layering your ingredients on top. Having them dry is imperative. 

This is my first attempt using rice papers for a sandwich and I’m very happy with the result.

Keep in mind that the amount of ingredients added is subjective… you could certainly use a little more of this or a little less of that. I’ve given guidelines for an end result to not be overstuffed. Don’t worry. After the first one, you’ll get the hang of it.

While the norm is to dip the cut end of a rice paper roll, I spooned out some favourite condiments on my plate, as a type of sauce. They were then happily swirled together, spread on the cut end, and thoroughly enjoyed. Here’s to the fun and tasty ways of kitchen improvisation~

Gluten Free Tuna Sandwich Roll
Serves 2
A novel twist on a tuna sandwich - which also happens to be gluten free!
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Prep Time
20 min
Prep Time
20 min
  1. 4 rice paper rolls
  2. 4 lettuce leaves, washed & thoroughly dried (to cover bottom third of rice paper)
  3. 4 tsp approx. mayonnaise
  4. 1/2 can approx. tuna (I used Italian oil packed, for the flavour)
  5. 1/4 cup approx. grated carrot
  6. 1/4 cup approx. julienned cucumber
  7. 1/2 avocado approx. cut in 1/2 to 1 inch wedges
  8. 1/8 cup diced red onion (soak in water 10 minutes to remove some bite)
  9. 1/2 lemon, cut for spritzing
  10. Salt
  11. Freshly ground black pepper
  1. Following the directions on the rice paper rolls, prep them one at a time, rolling each as you go.
  2. With the hydrated rice paper laid out on your cutting board or other flat surface, place a lettuce leaf on the side closest to you, almost at the edge of the paper (see further instructions on the rice paper package).
  3. Spread a teaspoon of mayo directly on the lettuce.
  4. Spoon over approx. 1 tablespoon of tuna, seasoning with salt & pepper.
  5. Sprinkle over approx. 1 teaspoon each of the carrot, cucumber, then a bit of onion and a wedge of avocado - do to your taste but be careful not to overstuff. As well, if you use too little, it'll be too flimsy. Don't worry you'll know what to do after the first 'test' roll.
  6. Once all your vegetables are on, sprinkle with a bit of salt & pepper and give it a spritz of lemon juice.
  7. Tuck in the sides, ensuring all ingredients stay in, and roll.
  8. While these cannot be prepared much in advance, for an hour or so you can cover them and pop in the fridge.
  9. To serve, cut in half, on an angle, and place cut side up on a plate.
  10. Add a spoonful of Dijon, mayonnaise, hot pepper jelly, etc. on the side.
  11. Serve with sandwich fixings you like: pickles, olives, chips, other vegetables
  1. *Be sure to roll the wraps fairly tightly, so they'll hold up once they're cut.
farm girl city chef

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