For those rare occasions where you just don’t fancy a plateful of carbs (they do happen once you’ve been on the low FODMAP diet a while, I promise).
This is a sticky, sweet and healthy low FODMAP dinner that you can have on the table in half an hour. Don’t worry if you don’t have tomatoes in varying colours – these are our little babies from the greenhouse and we’re (almost) down to the last bowl. On the vine cherry tomatoes would work beautifully too.
Total time: 30 mins
You will need:
2 x small tuna steaks
a good handful of ripe tomatoes
handful chopped basil
garlic oil (for frying)
For the marinade:
3 tbsp balsamic vinegar
1/2 tsp brown sugar
1/2 x chopped chilli
Mix the marinade in a medium sized bowl and place your tuna steaks in it. Leave for 20 mins, turning and spooning the marinade over every five minutes.
Chop your basil. If you’re not using on the vine tomatoes, make little crosses in the tops of the tomatoes. This just helps them to cook down and release some of their juices, which melds with the garlic oil in the pan – yum.
Once the tuna has almost soaked up enough goodness, heat a griddle pan on a very high heat.
Start by griddling your tomatoes in the garlic oil. Season with some salt and pepper. Once they look like they’re starting to smush down a bit, remove the tuna from the marinade place in the hot pan alongside the tomatoes. Watch them super carefully if you’re like me and like your tuna quite rare – they cook up quickly. A nice sticky glaze will start to form and after about a minute (depends on the size and shape of your fillets and your taste of course), you can turn ’em over.
Have your plate ready, and load the contents of the pan on once the fish is ready. Sprinkle some basil over the tomatoes and you’re good to go!