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A gut-friendly tuna salad recipe designed for IBS sufferers following a low-FODMAP protocol. Features safe ingredients like canned tuna, quinoa, and low-FODMAP vegetables.
🥕 Ingredientes
- 2 cans (5 oz each) of tuna in water, drained
- 1 cup cooked quinoa (cooled)
- 1 cup chopped cucumber (peeled)
- 1/2 cup chopped carrots
- 1/4 cup chopped green bell pepper (green part only)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 2 cups mixed greens (e.g., spinach, arugula - check individual triggers)
🔥 Preparación
- In a large bowl, combine the drained tuna, cooked quinoa, cucumber, carrots, and green bell pepper.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
- Pour the dressing over the tuna mixture and toss gently to combine.
- Serve the tuna salad over a bed of mixed greens.
- Adjust seasoning if needed and enjoy immediately or refrigerate for later.
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