Low-FODMAP | Dairy-Free
Ingredients
- 200g (2 small cans) of tuna
- 1 can of brown lentils
- 1/2 to 3/4 cup of creamy, thick whole-egg mayonnaise like Thomy
- 1 teaspoon of seeded mustard
- Chilli flakes
- Salt and pepper
- 8 chopped vinegar caper berries (the big ones with stems, not regular capers)
- 4-5 small cucumber pickles or equivalent larger pickles, chopped
- Small handful of chopped parsley
- Small handful of chopped Vietnamese or regular mint
- Large handful of rocket/aragula leaves
Instructions
- Drain and rinse lentils in a sieve until water runs clear, then leave to drain while you prepare the other vegetables – liquid is the enemy of this bowl of goodness.
- Drain tuna of as much oil or water as possible and crush any big bits so tuna is in small, evenly sized flakes.
- Add lentils, tuna, mayonnaise and mustard to the bowl and mix well. Add two generous pinches of salt and freshly ground pepper and stir through.
- Add a generous sprinkling of chilli flakes – this is not a spicy dish, as the chilli flakes don’t have time to heat up their surrounding ingredients if you eat straight away but add to your preference.
- Add the herbs, rocket leaves, pickles and caper berries.
- Mix well and then eat!
Notes on this recipe
- The lentils and tuna are dull without the extras so be very generous with the mayonnaise, chilli, salt and pepper to coat each and every lentil and piece of tuna in deliciousness.
- Liquid dilutes the mayonnaise, so keep the ingredients well drained. Use plenty of mayonnaise!
- This recipe makes a great quick meal or snack and can be split into two smaller meals or one big one.
- Very bowel friendly.
- Due to the mercury content of tuna, only eat tuna once a week.