American•healthy
Low FODMAP Tuna Salad Sandwiches
The classic sandwich made low FODMAP with cool cucumber, green onion tops, and optional kalamata olives in this Low FODMAP Tuna Salad Sandwich recipe.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 (5-ounce) can tuna packed in olive oil
- 1-2 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)
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.