Canned Tuna Thai Bowl


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This Summer, my seasonal obsession with seafood has taken the form of canned tuna. Which is great for my wallet and healthy, so I’m not complaining.

I was, however, starting to feel like I was getting into a rut with my favorite dead-simple pasta + other warm-ish and cozy things that at least approximated the feel of tuna noodle casserole. Ok, not actually really, but in my mind that’s what was going on.

I have issues, I know.

This recipe takes my current love, digs the can of weird Aryan kid peanut butter that’s a pain in the ass to use out of the pantry, and goes somewhere approximating Thailand with it. Thailand, at least in peanut sauce and some toppings. I used what I could find locally and what my FODMAP diet would allow me.

gluten-free, paleo, pescatarian, FODMAP

Canned Tuna Thai Bowl

1 large zucchini, spiralized into noodles

1 medium carrot, cut into matchsticks

1/2 red bell pepper, also matchsticked

1/3 daikon or other radish, sliced or grated or whatever

1 small can tuna per serving (I used 95g cans of lemon pepper flavor)

Cilantro & lime to top


1/2 cup peanut butter (mine was natural unsweetened)

2 Tbsp. apple cider vinegar

1 Tbsp. coconut aminos or soy sauce or tamari

2 tsp. fish sauce

2 tsp. grated ginger

Big pinch cayenne pepper

Salt & pepper

Juice of 1 lime or 1/2 lemon

Honey or other sweetener to taste if you need to balance flavors (I ended up using 1 tsp. because I got a tad over zealous with the ACV)

Prep all your veggies. Sautee the zucchini noodles in a dry pan until your desired doneness is reached. Split into 2 servings.

While your zoodles are working, zap the peanut butter in a large microwave-safe vessel :20 or so or until warm. Add the rest of the ingredients and stir carefully to form a sauce.

Assemble your bowl and top with peanut butter sauce, cilantro & more lime juice.

Makes 2 bowls zucchini-wise; the rest of the ingredients can stretch a couple more. Keep in mind that when you grab out of the fridge, you might want to add a Tablespoon of water to your sauce and zap it in the microwave :15 or so to loosen up to a drizzle-able consistency (especially if your peanut butter is the hippie kind with the oil on top).

FODMAP Diet – Reintroduction Week 2


This was my second reintroduction week on the FODMAP diet. Week 1 went fairly well, and it seems as if everything I’ve introduced so far is fine. I may switch to monthly updates or a big go/no-go list of foods in a few months, because this phase is going to take awhile. Like, could take 9 months awhile, and I don’t want to bore you all with the details.

The procedure for reintroduction is to eat a little of a food from the high FODMAP list, pay attention to what my mind and body is telling me for 2 days, record any and all reactions, and either re-test the same thing on day 3 or go for something different. I’m starting with foods that I’m fairly certain are on the ‘go’ list, and working my way up to foods I suspect I have a reaction to or have had reactions to in the past – and crossing my fingers that whatever form of inflammation or whatever it was that was going on in my gut when I started this journey stays as calmed down as it is now when I go for the biggies (to me) like garlic, onions and brassicas.

Week 1
Week 2
Week 3
Week 4
Week 5
Week 6
Week 7
Reintroduction Week 1
An explanation

Proposed Meal Plan


  • The doc’s smoothie blend


  • Grapefruit salsa salmon
  • Rice noodles and veggies salad


  • Popcorn, my love

Actual Meal Plan


  • Doctor shakes


  • Salmon with leftover poke bits
  • Salmon with roasted potatoes and grapefruit salsa
  • A bunless burger & sweet potato fries out
  • Popcorn because #adulting
  • Sushi
  • Scrounged and cobbled together noodly bowls with rice noodles and leftovers
  • Smoothie bowl out
  • Yaki udon out
  • Travel day food – alcohol, mixed nuts, some chicken, a bite of squid, and a bite of olive maybe pasta something – avoided the onboard snacks.


  • Popcorn
Monday: Grapefruit salsa salmon and leftover poke bits with another salmon filet
Tuesday: A late lunch of bunless burger & sweet potato fries while out and dying of starvation and then an adulting win for dinner – half a bag of popcorn with a little garlic oil, furikake and salt
Wednesday: Yaki soba out. Challenge food(s) – wheat, mushrooms
Thursday: Quick sushi grabbed on the way home from yoga and a leftover bowl
Friday: Smoothie bowl and lots of leftovers
Saturday: More leftovers and a travel day. Kinda challenge folded more than a Tablespoon each cashews and almonds – but my stomach was already a bit iffy, so I’m going to retest these on a non-travel day

What did I learn this week?

Mushrooms and wheat are in! Not sure on a bowl of cashews & almonds, because I think travel always makes me bloated and burpy – so I’m counting that as not a real challenge.

Smoothie bowls are also fine – I think all the ingredients were either FODMAP-friendly or I’ve already tested, but quantity was key here regarding fructose.