Low FODMAP Orange-Garlic Tuna Cucumber Cups
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Learn more →Ingredients
4 servings
For the tuna filling
- 2 cans (5 oz each) tuna packed in water, drained
- 2 tbsp coconut aminos
- 2 tbsp fresh orange juice
Ingredient noteFreshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 1 1/2 teaspoons per serving, so it is likely fine.
- 1 tsp orange zest
- 2 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tbsp olive oil
- 1 tsp apple cider vinegar
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp salt
- 2 tbsp fresh parsley, finely chopped
For the cups
- 2 medium english cucumbers
For serving
- 2 tbsp fresh cilantro leaves (optional)
- orange zest, for garnish (optional)
Instructions
- 1
Trim the ends from both cucumbers and slice each into rounds about 3/4-inch thick — you should get 18–20 rounds total. Use a small spoon or melon baller to scoop a shallow well into the center of each round, leaving the base intact so the filling stays in place.
- 2
In a mixing bowl, combine the drained tuna, coconut aminos, fresh orange juice, orange zest, minced garlic, olive oil, apple cider vinegar, ground ginger, ground turmeric, and salt. Stir until the tuna is evenly coated and the mixture is well combined.
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