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
- Serves: 8
- Category: Appetizers & Soups, Entertaining, Seafood
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
- 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.
- Refrigerate until ready to serve, up to 4 hours.
- 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.
- 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.
- Place 2 chives in a cross on top of each tuna serving. Serve with rice crackers.
