Tuna, kohlrabi and potato salad (FODMAP friendly)! Salads can be a hard sell. Especially on cold days here in the UK. But what if I told you that below was a recipe for a warm and cosy salad? One with fluffy golden potatoes, crisp and crunchy apple and kohlrabi and a creamy (but not too creamy) tangy mayo dressing? Leftovers also keep very well in the fridge for the next day, which in the crazy festive period can only be a bonus.
Tuna, kohlrabi and potato salad (FODMAP friendly) recipe notes:
500g small potatoes, any larger ones cut in half
1 small/medium kohlrabi
1 red apple (stick to 80g to keep low FODMAP)
Juice of 1 lemon
3 spring onions, green tops only
2 x 160g tins tuna steaks in olive oil
3 tablespoons mayonnaise
1 tablespoon white wine vinegar
Sea salt and freshly ground black pepper
150g chickpeas from a tin, drained and rinsed well
Bring a large pan of salted water to the boil and tumble in the potatoes. Cook for 12-15 minutes, or until tender, then drain.
Meanwhile, peel the kohlrabi and using a sharp knife or a mandoline, slice into thin discs. Slice those discs into matchsticks, then core the apple, cut into thin slices and cut those slices into matchsticks too. Squeeze over some of the lemon to keep the apple from browning and toss together. Finely slice the green spring onion tops.
In a small bowl, combine the mayonnaise, white wine vinegar, the juice of half a lemon and tablespoon of olive oil from the tuna tin. Season with salt and pepper to taste.
In a large bowl, toss together the potatoes, kohlrabi, apple, chickpeas and watercress. Spoon over the mayonnaise dressing and toss lightly to combine. Flake over the tuna, check for seasoning and serve.