800g/1lb 12¼oz loin of tuna (the piece should be cylinder-shaped)

1 free-range egg white, lightly beaten

100g/3½oz sesame seeds

100g/3½oz poppy seeds

salt and freshly ground black pepper

dash vegetable oil, to fry

For the dressing

125ml/4½fl oz gluten free soy sauce

2.5cm/1in piece fresh ginger

200ml/7¼oz golden syrup

1 tsp sesame oil

1 lime, juice only

For the salad

1 Chinese cabbage, thinly shredded

Handful baby spinach leaves

100g/3½oz rice noodles, cooked according to packet instructions

1 carrot, finely cut into matchstick-sized pieces

1 red pepper, finely sliced

dash vegetable oil, to fry


Brush the tuna with the egg white. Scatter the seeds over a clean work surface or flat plate and roll the tuna in the seeds until covered all over.

Season with salt and freshly ground black pepper, to taste.

Wrap the tuna very tightly in cling film to make a solid barrel shape. Transfer to the fridge and chill for two hours.

For the dressing, blend the gluten free soy sauce, ginger, golden syrup, sesame oil and lime juice together in a blender or food processor until smooth.

When you are ready to cook the tuna heat a pan until smoking.

Place the tuna in the pan and cook for about 30 seconds on all sides.

Mix the cooked drained and cooled noodles in a bowl and mix with the salad vegetables.

Serve the tuna on the salad, drizzled with the remaining dressing.

Recipe adapted from: Good Food

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