Low FODMAP Tuna Salad

Enjoy this nutritious and filling weekday lunch recipe.

By Matt Williamson
10 minutes | serves: 1

Chef’s tip: serve with some warmed gluten free flatbread on those hungrier days!


75g drained canned tuna 

Handful of mixed salad leaves 

¼ of a cucumber, thinly sliced 

75g carrot, coarsely grated  

2 tbsp extra virgin olive oil  

Juice of ¼ of a large lemon 

2-3 springs parsley, leaves picked and roughly chopped 

Salt and pepper to taste 


Mix all the ingredients together and season to taste with salt and pepper. Serve straight away.