6 | 5 | 956 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
5 min | 0 min | 2 |
1 can drained | White tuna, canned in oil, drained (15oz can light) |
2 tbsp | Basil pesto (see Low FODMAP recipe below) |
1 tbsp | Green onion (minced; (scallion) tops) |
1 tbsp drained | Capers, canned |
1/4 whole lemon(s) | Lemon juice |
1 dash | Salt and pepper (Kosher; freshly ground; to taste) |
250 gm | Low-FODMAP Basil Pesto |
1/4 cup | Pine nuts, dried |
2 cup | Basil, fresh |
1/2 cup | Extra virgin olive oil, garlic-infused (see recipe) |
1/2 cup | Parmigiano-Reggiano (or Pecorino Romano) |
1 dash | Black pepper (Freshly ground; to taste) |
1/4 cup | Lemon juice |
Pesto recipe makes 250 mL. Use 2 tbsp for the basil pesto tuna salad.
Tuna
is a great source of protein and Omega 3 fatty acids!
Fruit | 0.3 |
Meat | 1.2 |
Meat Alternative | 0.5 |
Milk Alternative | 0.5 |