I don’t know about the rest of you, but I find low FODMAP lunchtimes can be a tedious affair if you’re prepping meals at work. If I haven’t made anything ahead, lunchtime means looking for quick fixes; an easy lunch that I can throw together with minimal ingredients and fuss, like this Fennel and Tuna Salad.
The trouble is, to stick to a raw, low FODMAP lunch, the options open to us are few. So I only really eat salads, sushi, or oat and rice cakes slathered with cheese. All of the above are great! But it’s easy to lose the variety, meaning often I’ll fall in love with one kind of salad, eat it until I can’t stand it, and so begin to search for the next option like this Fennel and Tuna Salad.
This isn’t a great way to eat, of course, especially when options are so limited for us low FODMAP-ers. So, since deciding to re-do my eliminations, I’ve been trying to embrace some different ingredients throughout my week.
For salads like this Fennel and Tuna Salad recipe, I like to keep a few staples at work like olive oil, vinegar and lemon, so that there’s always something to form a decent dressing – no matter how bland the salad beneath! This salad is anything but bland, though. By slicing half a fennel bulb finely stirring through tuna and lemon zest, it’s instantly so much fresher than what I usually serve me up at lunchtime.
Delectable Fennel and Tuna Salad
Ingredients
- ½ bulb fennel
- ½ medium lemon juice
- ½ medium lemon zest
- 1 tin tuna
- 1 tablespoon olive oil
Instructions
- Finely slice your fennel and place it in a bowl.
- Grate your lemon zest over it, then squeeze the juice in.
- Add your tuna, and finally, drizzle with plenty of olive oil. Season well, and enjoy!