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Low FODMAP and Gluten Free Recipe - Tuna tartare with chili, ginger and sesame
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Ingredients


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







Method


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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