Pregnancy Friendly Herb & Lemon Tuna Spread
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
- 2 cans (5 oz each) tuna packed in water, drained
Ingredient noteTuna is fine during pregnancy in measured amounts. This recipe has about 2.5 oz per serving - keep it to roughly one serving a week if you are using albacore or white tuna, or two to three a week for chunk light.
- 3 tbsp full-fat coconut cream
- 1 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, thinly sliced
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ½ tsp salt, or to taste
- 1 tbsp fresh dill, finely chopped (optional)
For serving
- 1 english cucumber, sliced into rounds, for serving
Instructions
- 1
Drain the tuna thoroughly, then transfer it to a mixing bowl and break it apart with a fork until no large chunks remain.
- 2
Add the coconut cream, olive oil, lemon juice, and lemon zest to the bowl. Stir with the fork until the mixture is evenly combined and slightly creamy in texture.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!