Polenta Triangles and Tuna Salad - gluten-free and low FODMAP
Author: Suzanne Perazzini
Serves: 2
- 250 gms/8.8oz instant polenta
- 450gms/15.8oz canned tuna
- Punnet of cherry tomatoes
- Mixed baby salad leaves
- 1 courgette
- 1 large egg
- ½ tsp of each - salt, pepper, dried mustard
- 2 tbsp lemon juice
- ½ pint/500mls oil
- Cook the polenta according to the instructions on the packet.
- When cooked, pour it out onto a large wooden board and spread to about 1"/2.5cm thick. Leave to cool a little.
- Cut the polenta into triangles and grill on a lightly oiled grill on both sides.
- Place all the mayonnaise ingredients into food processor except the oil and process.
- Slowly add the oil in a thin stream while the processor is going.
- Mix the tuna with as much mayonnaise as you like and leave the rest to use as a dressing.
- Using a potato peeler, create long thin slices of courgette and place briefly on a lightly oiled grill to cook.
- Place the various elements of the dish on the plates in any way you prefer and drizzle with the mayonnaise.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/polenta-triangles-and-tuna-salad-gluten-free-and-low-fodmap/
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