Low FODMAP Recipe - Italian tuna balls -  Gluten free recipe


2 160g cans of tuna in sunflower or olive oil, drained

(reserve a little oil)

small handful of pine nuts

freshly grated zest 1 lemon

small handful parsley leaves, roughly chopped

50g fresh  gluten free breadcrumbs

1 egg, beaten

400g gluten free spaghetti

500g low FODMAP Tomato Sauce


Flake the tuna into a bowl, then tip in the pine nuts, lemon zest, parsley, gluten free breadcrumbs and egg.

Season and mix together with your hands until completely combined.

Roll the mix into 12 walnut-size balls. Put a large pan of salted water on to boil, then cook the gluten free spaghetti according to pack instructions.

Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every minute or so until completely golden.

Drain on kitchen paper. Heat the tomato sauce, then toss together with the pasta and tuna balls.

Recipe adapted from: Good Food

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