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Low Fodmap Tuna Stack

Low Fodmap Tuna Stack

Sushi grade tuna stacked with a delicious pineapple cucumber salsa. (It also makes a great bowl)
5 from 2 votes
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Prep Time 40 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Hawaiian
Servings 2 stacks

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).
Keyword Tuna Stack
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