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classic low FODMAP tuna salad in a small white bowl with cans of tuna in background

Low FODMAP Tuna Salad

We have some tips for making Low FODMAP Tuna Salad - that go beyond celery!

Course: Salad
Cuisine: American
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Makes: 6 servings
Calories: 279 kcal
Author: Dédé Wilson

Ingredients:

  • 2, 5-ounce (142 g) cans tuna, preferably water packed
  • 3/4 cup (60 g), diced bok choy stems, OR
  • 3/4 cup (113 g), diced European hothouse cucumber, OR
  • 1/2 medium (10 g) celery stalk, diced
  • 2/3 cup (150 g) mayonnaise
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon dried dill
  • Freshly ground black pepper

Preparation:

  1. 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.

    classic low FODMAP tuna salad in a small white bowl with cans of tuna in background

  2. 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. 

Notes:

If You Can Tolerate

  • Fructans: If you passed the fructan onion challenge, you can add ¼ cup (36 g) of finely chopped white or yellow onion to the tuna salad, if you like.

 

 

Nutrition Facts
Low FODMAP Tuna Salad
Amount Per Serving
Calories 279 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g15%
Cholesterol 11mg4%
Sodium 204mg9%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 18g36%
Vitamin A 15IU0%
Vitamin C 0.5mg1%
Calcium 2mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.