Polenta Triangles and Tuna Salad - gluten-free and low FODMAP
Author: 
Serves: 2
 
Ingredients
  • 250 gms/8.8oz instant polenta
  • 450gms/15.8oz canned tuna
  • Punnet of cherry tomatoes
  • Mixed baby salad leaves
  • 1 courgette
For the mayonnaise
  • 1 large egg
  • ½ tsp of each - salt, pepper, dried mustard
  • 2 tbsp lemon juice
  • ½ pint/500mls oil
Method
  1. Cook the polenta according to the instructions on the packet.
  2. When cooked, pour it out onto a large wooden board and spread to about 1"/2.5cm thick. Leave to cool a little.
  3. Cut the polenta into triangles and grill on a lightly oiled grill on both sides.
  4. Place all the mayonnaise ingredients into food processor except the oil and process.
  5. Slowly add the oil in a thin stream while the processor is going.
  6. Mix the tuna with as much mayonnaise as you like and leave the rest to use as a dressing.
  7. Using a potato peeler, create long thin slices of courgette and place briefly on a lightly oiled grill to cook.
  8. 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/