Tuna, Rice and Cucumber Salad (Low-FODMAP)

Ingredients

• 120 gdry long-grain white or basmati rice, cooked and cooled
• 2cans light tuna, drained
• 150 gEnglish cucumber
• 1medium carrot, grated
• ¾green onion, tops
• 1 tbspgluten-free tamari
• 2 tsprice vinegar
• 1 tsptoasted sesame oil
• 1¼ tspsesame seeds

Method

1. Rinse the rice and cook it in 240 ml (1 cup) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes, rest 5 minutes and spread on a plate to cool completely.

   20 min timer

2. Whisk the tamari, rice vinegar and sesame oil in a large bowl.

3. Dice the cucumber, grate the carrot and slice the green onion tops. Drain the tuna well.

4. Add the cooled rice, tuna and vegetables to the dressing and toss gently.

5. Sprinkle with sesame seeds. Keeps 2 days in the fridge.

Storing and reheating

Keeps 2 days.