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650g new potato, halved lengthways if large

2 tbsp low FODMAP pesto

4 tbsp olive oil

4 tomato, quartered

175g can tuna

200g green beans, halved

couple of handfuls of spinach, preferably baby leaves, tear if larger


Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.

Meanwhile, mix the pesto and oil to make a dressing.

Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes of cooking time.

Drain the potatoes and beans and tip into a salad bowl.

Stir in the spinach so that it wilts a little in the warmth from the vegetables.

Season with salt and pepper. Scatter the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together.

Recipe adapted from: Good Food

Recipes Low FODMAP and Gluten Free Recipe - Warm potato & tuna salad with pesto
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