A lot of places locally have started serving tuna stacks but they use ingredients that I am limited on how much I can tolerate so I decided to make it at home so I could have a bigger portion. 🙂
I like a tuna stack with a bit of a fruity twist so I decided to go with a pineapple cucumber salsa.
The stack is optional, but if you want to get a ring mold they are kind of fun. This recipe is just as yummy as a bowl.
If you can tolerate more than 1/8 of an avocado I recommend this as a dinner if you make two stacks.
Low Fodmap Tuna Stack
Sushi grade tuna stacked with a delicious pineapple cucumber salsa. (It also makes a great bowl)
Ingredients
Tuna
- 1/2 lb Raw sushi-grade tuna
- 1 tsp coconut aminos
- 1/4 tsp gluten-free soy sauce
- 1/2 tsp sesame oil
- 1/4 tsp garlic olive oil
Salsa
- 1/2 cucumber, skinned, cored, diced & drained
- 2 rings pineapple, diced
- Juice 1/2 a lime
- Dash Rice vinegar
- Dash Coconut aminos
- Dash Garlic olive oil
Avocado
- 1/4 avocado
- Dash sriracha
Other stack ingredients
- 1 cup cooked sushi rice
- sesame seeds
Instructions
- Mix salsa ingredients and set aside in fridge. I like to allow the salsa to sit for a least 30 minutes and toss occasionally to let the flavors blend.
- Cook sushi rice according to instructions.
- Mix together sauce ingredients for tuna. Chop tuna and toss in sauce. Place in fridge for 5-10 minutes.
- Crush avocado and mush until smooth. Mix with sriracha.
- Split sushi rice between two rings; use more or less rice if desired. Place rice in ring mold and top with a thin layer with avocado, keeping in mind 1/8 of an avocado is a safe Fodmap serving size.
- Top rice with tuna and salsa. When stacking the tuna and salsa grab the whole pieces and leave the liquid behind.
- Carefully remove ring mold. Top with sesame seeds. Serve with gluten-free crackers if desired. I use Absolutely! Grain-free flatbreads (original flavor).
Tried this recipe?Let us know how it was!
Made this as a bowl. Very easy and healthy.
Yum!