Easy Low FODMAP Tuna Salad

By Renee

Ever since I was little, I have always LOVED tuna salad. It’s easy, it tastes delicious, and you can eat it multiple different ways—by itself, on a slice of bread, or with sliced veggies and crackers!

Most tuna recipes are unfortunately not Low FODMAP because of the celery. You could easily just leave it out, but I personally like having that crunch in my tuna salad. This recipe substitutes celery for either cucumber or bok choy, which both taste great.

However, I modified the recipe a little because I didn’t have European hothouse cucumbers or celery when I was meal prepping so I just used normal cucumbers and pickles to add texture.

Pickles are not always Low FODMAP since most of them have additives. Thus, when I’m shopping for them, I look for brands that have the least number of additives and then limit how many pickles I eat. You can also make your own Low FODMAP pickles, however, I have not tried this yet.

Ingredients:

2, 5-ounce cans tuna, I used the ones that are in water

3/4 cup diced cucumber, OR

1/2 medium celery stalk, diced

2 baby dill pickles, or however much you prefer

2 stalks spring onion, only use the green part

2/3 cup Low FODMAP mayonnaise

2 teaspoons pickle juice

1 1/2 teaspoons lemon juice

1/2 teaspoon dried dill

Freshly ground black pepper

Instructions:

Open the cans of tuna and drain as much liquid as possible. Then, put the tuna in a medium bowl (or Tupperware container if you don’t want extra dishes).

Dice the cucumber, pickles, and spring onion. Add all ingredients to the bowl or container and mix well.

The tuna will stay fresh in the refrigerator for 3-4 days.

Try out this easy recipe and let us know what you think!