Low FODMAP Whole30 Garlic-Ginger Ahi Tuna Cucumber Bowls

Total time45 min

Prep time20 min

Cook time10 min

4.5

(22)

Low FODMAP Whole30 Garlic-Ginger Ahi Tuna Cucumber Bowls

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Ingredients

4 servings

For the tuna

4 ahi tuna steaks (about 6 oz each, 1-inch thick)
3 tbsp coconut aminos
1 tbsp fresh ginger, finely grated
3 cloves garlic, minced
Chef's tip
Swap 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 avocado oil
½ tsp red pepper flakes
¼ tsp salt

For the sauce

3 tbsp coconut aminos
2 tbsp fresh lime juice (from about 2 limes)
1 tbsp toasted sesame oil
1 tsp fresh ginger, finely grated
1 tsp rice vinegar

For the bowls

2 large english cucumbers, halved lengthwise and sliced into half-moons
3 cups green cabbage, thinly shredded
Ingredient note
A serving of up to about 3/4 cup of cabbage is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid cabbage, please tap it and change its rating to Red.
2 medium carrots, julienned or coarsely grated
4 radishes, thinly sliced
2 green onions (green tops only), thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.

For serving

1 tbsp sesame seeds (optional)
¼ cup fresh cilantro leaves (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a small bowl, whisk together 3 tbsp coconut aminos, the grated ginger, minced garlic, red pepper flakes, and salt to make the marinade. Reserve 2 tablespoons of the marinade in a separate small bowl before adding the tuna — this reserved portion will be used to baste the fish during cooking. Place the tuna steaks in a shallow dish, pour the remaining marinade over them, and turn to coat. Let marinate at room temperature for 15 minutes.
2
While the tuna marinates, whisk together the sauce ingredients in a small bowl: 3 tbsp coconut aminos, lime juice, toasted sesame oil, grated ginger, and rice vinegar until combined. Set aside.

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