We have some tips for making Low FODMAP Tuna Salad - that go beyond celery!
Scrape the tuna into a wire-mesh strainer set over a bowl and squeeze out as much liquid as possible, using the back of a wooden spoon; don’t hold back! Discard the liquid. Place the tuna in a mixing bowl, stir in the chopped vegetable of choice (only one of them!), mayonnaise, lemon juice, dill (to taste) and then generously season to taste with pepper. The tuna is ready to use in sandwiches or as part of a salad plate. May be refrigerated for up to 3 days in an airtight container.