Low FODMAP Coconut-Turmeric Tuna Salad Wraps
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Learn more →Ingredients
4 servings
For the tuna salad
- 3 cans (5 oz each) wild-caught tuna in water, drained
- ⅓ cup full-fat coconut milk
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp fine sea salt, plus more to taste
- 2 stalks celery, finely diced
Ingredient noteA 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.
- 1 medium carrot, peeled and grated
- 3 scallions (green tops only), thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 2 tbsp fresh cilantro, roughly chopped
- 1 tbsp fresh lime juice
For serving
- 8 large butter lettuce leaves, washed and dried
- ½ medium cucumber, thinly sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the coconut milk, coconut aminos, apple cider vinegar, turmeric, ginger, and salt until smooth and evenly combined.
- 2
Add the drained tuna to a large mixing bowl and break it into small flakes with a fork.
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