Gut Friendly ‘Mediterranean’ Tuna Salad with Olives; Low-FODMAP, Gluten-free
Low-FODMAP Mediterranean Tuna Salad with Olives is the perfect balance of great tasting and healthy for your body. Gluten-free and IBS-friendly.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Entree, Appetizer
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 five-ounce cans of white tuna in water, drained and flaked to your desired consistency
- 1 large ripe tomato (175 g), diced*
- 1/4 cup (45g) chopped kalamata black olives*
- 1/4 cup (45g) sliced green olives*
- 1 medium carrot (65g), chopped into small chunks or coins*
- 3 hearts of palm (85 g from a 14 ounce jar or can), chopped*
- 2 small pickled onions in vinegar (8g), chopped (optional)*
- 2 tablespoons fresh squeezed lemon juice*
- 1 tablespoon garlic infused oil*
- 1 tablespoon shallot or onion infused oil*
- 2 teaspoons Dijon mustard
- Freshly ground pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Place tuna, tomato, olives, carrots, hearts of palm, and optional pickled onion in a large bowl
- Whisk lemon juice, infused oils, and Dijon in a small bowl
- Toss dressing together with the tuna mixture, then season with pepper and parsley
- Serve in lettuce cups, or with LF toast or crackers*
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
- For tomatoes: 65g is one low-FODMAP serving due to fructose
- Only trace FODMAPs are found in olives
- Only trace FODMAPs are found in carrots
- For hearts of palm: 146g is one low-FODMAP serving
- Infused oils do not contain the FODMAPs that are hard to digest as they are NOT soluble in oil
Read more in my low-FODMAP Top 11 Tips and Tricks! - You will use 1/2 lemon for this recipe
- I used ‘Mary’s Gone Crackers’ gluten-free Thin Sea Salt crackers for serving
