Lunch in a flash: Fennel and tuna salad

Fennel and tuna salad

I don’t know about the rest of you, but I find low FODMAP lunchtimes can be a tedious affair if you’re prepping meals at work.

If I haven’t made anything ahead, lunchtime means looking for quick fixes; an easy lunch that I can throw together with minimal ingredients and fuss. The trouble is, to stick to a raw low FODMAP lunch, the options open to us are few. I only really ever eat salads, sushi, or oat and rice cakes slathered with cheese. All of the above are great! But it’s easy to lose the variety, meaning often I’ll fall in love with one kind of salad, eat it until I can’t stand it, and so begin to search for the next option.

This isn’t a great way to eat of course, especially when options are so limited for us low fodmappers. So, since deciding to re-do my eliminations, I’ve been trying to embrace some different ingredients throughout my week.

For salads, I like to keep a few staples at work like olive oil, vinegar and a lemon, so that there’s always a something to form a decent dressing – no matter how bland the salad beneath! This salad is anything but bland though. By slicing half a fennel bulb finely, stirring through tuna and lemon zest, it’s instantly so much more fresh than what I usually serve myself up at lunchtime.

you will need:

1/2 a fennel bulb, raw.
zest and juice of half a lemon
1 small tin of tuna
olive oil

method:

Finely slice your fennel and place in a bowl. Grate your lemon zest over it, then squeeze the juice in. Add your tuna, and finally drizzle with plenty of olive oil. Season well, and enjoy!

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