Bright turmeric and coconut milk turn simple canned tuna into something you'll actually crave, with coconut aminos and a splash of apple cider vinegar adding savory depth and tang. Crisp celery, grated carrot, and the green tops of scallions bring crunch and color, while fresh cilantro and lime juice keep everything tasting light and vibrant. Instead of piling this onto bread, you scoop it into sturdy butter lettuce leaves, which give you that satisfying wrap-and-bite experience without any heaviness. A few cool cucumber slices tucked inside add extra crunch, and a lime wedge on the side brightens every forkful. This one comes together in minutes and makes a fantastic packable lunch for anyone following a low FODMAP way of eating. It's the kind of dish that feels indulgent but is built entirely from simple, gut-friendly ingredients you can feel good about.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
In a small bowl, whisk together the coconut milk, coconut aminos, apple cider vinegar, turmeric, ginger, and salt until smooth and evenly combined.
Add the drained tuna to a large mixing bowl and break it into small flakes with a fork.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
