FODMAP FREE for FOODIES

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seafood

Salmon Tartare

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The Low FODMAP Salmon Tartare is similar to the Tuna Tartare on FODMAP Free for Foodies. The seasoning is bolder and great for bringing out the fresh flavors of salmon. If preferred, you can also  use tuna or Hamachi (yellowtail).

It is a terrific starter dish but you can serve as Hors D’oeuvres with gluten free crackers or bread. Feel free to get creative with the presentation. You can serve on a circular bed of julienne cucumbers or even seaweed.

My favorite FODMAP friendly garlic oil is Baja Precious – Glorious Garlic Infused Extra Virgin Olive Oil (750ml Bottle)

Salmon Tartare

Created by on March 29, 2016

Low FODMAP Salmon Tartare        

    Ingredients

    • 1 pound sashimi grade salmon fillet, finely diced
    • 1/2 cup cucumber, finely dice
    • 3 tablespoons chives, finely minced
    • 2 teaspoons juice from lime
    • 1 teaspoon jalapeno, seeded and minced
    • 2 teaspoons scallions, green part only, minced
    • 3 teaspoons garlic infused olive oil
    • 1/2 teaspoon Asian sesame oil
    • 1/2 teaspoon Worcestershire sauce

    Instructions

    1. In a medium bowl, combine salmon, cucumber, chives, jalapeno. scallions, garlic oil and sesame oil, Worcestershire sauce and lime juice. Season with salt and pepper.
    2. Refrigerate until ready to serve, for up to 4 hours.
    3. On an individual serving plate, place the 2 inch ring in the center. Fill the mold with the salmon mixture to the top. Pat down gently with a wooden spoon to even out the top.
    4. Push the tuna onto the plate gently while removing the ring. Adjust any loose salmon pieces and clean the plate around the salmon. Repeat with the others.
    5. Place on serving plate. Garnish with chives, parsley or lime wedges.

    Tuna Tartare

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    Low FODMAP Tuna Tartare without the high FODMAP ingredients restaurants generally use. This starter dish is elegantly presented using 2 inch ring molds and can be garnished with chives or thinly sliced cucumbers. You can also thinly dice cucumbers and place at the bottom of the 2 inch ring while stacking the tuna on top. Fancy!

    Another way to add more kick is to serve with Wasabi. However, some FODMAPers might be sensitive to pre-made Wasabi which sometimes contain wheat or sorbitol. The safest bet is to buy fresh or powdered 100% Wasabi (Japanese horseradish) and add water.

    My favorite low FODMAP garlic olive oil is Baja Precious – Glorious Garlic Infused Extra Virgin Olive Oil (750ml Bottle).

    Tuna Tartare

    Created by on March 27, 2016

    Low FODMAP Tuna Tartare

      Ingredients

      • 1 pound sashimi grade tuna, finely diced
      • 1/2 cup fennel, finely diced
      • 2 tablespoons Dijon mustard
      • 3 tablespoons finely minced scallions; green part only
      • 2 tablespoons garlic infused olive oil
      • 2 tablespoons chopped fresh tarragon
      • 1 tablespoon minced fresh chives
      • 1/2 teaspoon Worcestershire sauce
      • 2 teaspoons lime juice
      • salt and freshly ground black pepper to taste
      • 16 whole chives for garnish

      Instructions

      1. In a ceramic or glass bowl, combine the tuna, fennel, mustard, scallions, oil, tarragon, minced chives, lime juice and Worcestershire sauce. Season with salt and pepper.
      2. Refrigerate until ready to serve, up to 4 hours.
      3. On an individual serving plate, place the 2 inch ring in the center. Fill the mold with the tuna mixture to the top. Pat down gently with a wooden spoon to even out the top.
      4. Push the tuna onto the plate gently while removing the ring. Adjust any loose tuna pieces and clean the plate around the tuna. Repeat with the others.
      5. Place 2 chives in a cross on top of each tuna serving. Serve with rice crackers.