Low FODMAP Endive Boats with Tuna Salad
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 →Ingredients
4 servings
For the tuna salad
- 2 cans (5 oz each) tuna in water, drained
- 3 tbsp egg-free mayonnaise
- 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.
- 3 scallions, thinly sliced (green tops only)
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp salt, or to taste
For the boats
- 3 heads belgian endive, leaves separated
For serving
- 1 tbsp fresh chives, snipped (optional)
Instructions
- 1
In a mixing bowl, combine the drained tuna, egg-free mayonnaise, celery, scallion greens, lemon juice, lemon zest, parsley, turmeric, ginger, and salt. Stir until evenly mixed and the tuna is broken into small, uniform flakes.
- 2
Taste the tuna salad and adjust salt or lemon juice as needed.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!