Low FODMAP Orange-Ginger Cucumber Tuna Bites
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Learn more →Ingredients
4 servings
For the tuna mixture
- 2 cans (5 oz each) tuna packed in water, drained
- 2 tbsp coconut aminos
- 1 tbsp fresh orange juice
Ingredient noteFreshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 3/4 teaspoon per serving, so it is likely fine.
- 1 tsp orange zest
- 1 tsp fresh ginger, finely grated
- 1 tbsp olive oil
- ¼ tsp turmeric
- ¼ tsp fine sea salt
- 2 tbsp fresh cilantro, finely chopped
- 2 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.
For the bites
- 1 large english cucumber, cut into ¼-inch rounds
For serving
- 1 tbsp fresh cilantro leaves, for garnish (optional)
- orange zest, for garnish (optional)
Instructions
- 1
Drain the tuna thoroughly, pressing it against the side of the strainer to remove as much liquid as possible, then transfer to a medium mixing bowl and flake apart with a fork until no large chunks remain.
- 2
Add the coconut aminos, fresh orange juice, orange zest, grated ginger, olive oil, turmeric, and sea salt to the bowl. Stir until the tuna is evenly coated and the mixture is uniform in color.
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