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Low FODMAP and Gluten Free Recipe - Tuna tartare with chili, ginger and sesame
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480g/1lb 1oz tuna loin (preferably yellow fin, as fresh as possible)

1 tbsp chives, thinly sliced

1 mild chili, finely chopped

2.5cm/1in piece fresh root ginger, peeled and grated, or finely diced

1 tbsp maple syrup

6 tbsp gluten free soy sauce

1 lime, juice only

2 tbsp sesame oil

2 tbsp sesame seeds, toasted

4 slices gluten free ciabatta

few sprigs fresh coriander, to garnish


Remove and discard any dark parts from the bloodline of the tuna.

Finely dice the remaining tuna and place in a large bowl. Stand the bowl on ice to keep chilled.

Add the chives, chili and ginger to the tuna and mix well.

In a separate bowl mix together the maple syrup, gluten free soy sauce, lime juice, sesame oil and toasted sesame seeds.

Toast the slices of gluten free ciabatta on a griddle pan.

To serve, press the tuna tartare into a 7cm/3in chef’s ring on each serving plate.

Carefully remove the ring, arrange the gluten free toast and lime wedges around the tartare.

Recipe adapted from: Good Food

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