| 6 | 5 | 956 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 min | 2 |
| 1 can drained | White tuna, canned in oil, drained (15oz can light) |
| 2 tbsp | Basil pesto (see Low FODMAP recipe below) |
| 1 tbsp | Green onion (minced; (scallion) tops) |
| 1 tbsp drained | Capers, canned |
| 1/4 whole lemon(s) | Lemon juice |
| 1 dash | Salt and pepper (Kosher; freshly ground; to taste) |
| 250 gm | Low-FODMAP Basil Pesto |
| 1/4 cup | Pine nuts, dried |
| 2 cup | Basil, fresh |
| 1/2 cup | Extra virgin olive oil, garlic-infused (see recipe) |
| 1/2 cup | Parmigiano-Reggiano (or Pecorino Romano) |
| 1 dash | Black pepper (Freshly ground; to taste) |
| 1/4 cup | Lemon juice |
Pesto recipe makes 250 mL. Use 2 tbsp for the basil pesto tuna salad.
Tuna
is a great source of protein and Omega 3 fatty acids!
| Fruit | 0.3 |
| Meat | 1.2 |
| Meat Alternative | 0.5 |
| Milk Alternative | 0.5 |