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Low FODMAP Tuna Salad Sandwiches


  • Author: Em Schwartz, MS, RDN
  • Total Time: 10 minutes
  • Yield: 2 1x
  • Diet: Low Lactose

Description

The classic sandwich made low FODMAP with cool cucumber, green onion tops, and optional kalamata olives in this Low FODMAP Tuna Salad Sandwich recipe.


Ingredients

Scale
  • 1 (5-ounce) can tuna packed in olive oil 
  • 12 tablespoon low FODMAP mayonnaise (I use Hellmann’s Real Mayonnaise)
  • 2 teaspoons Dijon mustard
  • ¼ cup diced cucumber
  • 2 tablespoons chopped kalamata olives, optional
  • 1 tablespoon sliced green onion tops (green parts only)
  • 4 slices low FODMAP bread (I like Schär Deli Style Seeded Bread – certified low FODMAP)

Optional: Tomato slices, lettuce leaves


Instructions

  1. In a medium bowl, mix together tuna, 1 tablespoon mayonnaise, Dijon, cucumber, optional olives, and green onions (green parts only). Add more mayonnaise as needed.
  2. Divide mixture and spread onto 2 slices of bread. Top with optional tomato slices, lettuce leaves, and remaining 2 slices of bread.
  3. Serve, or refrigerate prepared tuna salad, separate from bread, in an airtight container for up to 3 days.

Notes

Low FODMAP Serving: One serving of this recipe uses low FODMAP amounts of ingredients. For more information on specific ingredients, please refer to the associated blog post or the Monash FODMAP app.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Sandwich
  • Method: No Cook
  • Cuisine: American, Low FODMAP

Keywords: canned tuna, dairy free, low FODMAP lunch