Description

A simple, no-cook tuna salad made with green onion tops, mayo, Dijon, and lemon. Ready in minutes and easy to make ahead.

Ingredients

Scale

2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
Pinch black pepper
1 (5-ounce / 142 g) can tuna packed in olive oil, drained well
2 tablespoons sliced green onion tops (green parts only)
4 slices low FODMAP bread, toasted
2 to 4 lettuce leaves
4 thin tomato slices, optional

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Instructions

Mix tuna salad: In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, and black pepper until smooth. Add tuna and green onion tops. Stir until evenly combined.
Assemble and serve: Divide the tuna salad evenly between 2 slices of toast. Top with lettuce and optional tomato, then finish with the remaining slices. Serve.

Storage: Refrigerate the tuna salad in an airtight container for up to 3 days, then assemble sandwiches just before serving. Freezing is not recommended.

Notes

Low FODMAP Serving: One serving of this recipe uses low FODMAP amounts of ingredients at the time of publication. Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).

Nutrition facts use Schär Deli-Style Seeded Bread in calculation.

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