I received free samples of the Bumble Bee Albacore Tuna mentioned in this post. I was not compensated for my time.
When you go on a Low FODMAP diet, you start to rely on straight-up protein as the one thing you know will keep your belly calm. So regardless of potential mercury elevating effects (whichI think have been debunked?) I find myself consuming multiple cans of tuna a week. Sometimes just cracked open, water squeezed out, a pinch of salt added, and eaten straight from the can with a fork.
Because that’s what you do when you can’t eat a bowl of watermelon for a snack anymore.
What perfect timing then, with Bumble Bee Seafoods recent announcement that it would be the first major American tuna supplier to certify all of its canned white albacore tuna as Non-GMO, in addition to an expansion of Trace My Catch feature, which will now include all of its salmon, sardines, and clam products, in addition to its tuna.
In honor of these sustainable achievements–and because October is National Seafood Month–I was given the opportunity to create a recipe using the new, Non-GMO branded tuna for a recipe.
I figured I should probably move beyond the salt, fork, can mode of consumption mentioned earlier, but I didn’t feel the need to get TOO complicated. After all, my cooking time these days involves whatever I can make happen in the 10 minutes I stand up to stretch from dissertation transcription and writing.
This, though, this is worth taking a break for.
Low FODMAP Curry Coconut Tuna Salad
[Makes 1-2 servings, depending on hunger level :)]
- 1 6 oz. can Bumble Bee Non-GMO Wild Caught Albacore Tuna in Water
- 2 Tbsp. finely diced carrots
- 1 Tbsp. finely chopped cilantro
- 1 Tbsp. plain, unsweetened coconut milk yogurt
- 1 Tbsp. Low FODMAP* curry powder
- 2 tsp. lime juice
- 1/8 tsp. Low FODMAP* garam masala
- salt, to taste
- 1/2 Tbsp. unsweetened flaked coconut
*Includes no onion or garlic powder.
- Rinse and drain tuna.
- In a small mixing bowl, combine all ingredients, except salt and coconut.
- Stir everything together, adding salt taste.
- Sprinkle with coconut just before serving.
(I prefer mine on Romaine lettuce, perhaps with a side of leftover, cold rice–seriously– or a wheat-free toast, or rice cake.)