Lemon juice and fresh herbs are the stars in this deliciously light no cook tuna salad lunch that comes together in just about 15 minutes.
Prep Time15 minutesmins
Cook Time0 minutesmins
Total Time15 minutesmins
Servings: 2
Calories: 300
Author: Peter | Simple Nourished Living
Ingredients
2mediumred bell peppers, washed
2tablespoonsextra virgin olive oil
5teaspoonsfresh lemon juice
1teaspoonDijon mustard
¼teaspoonsalt
⅛teaspoonblack pepper
2cans(5 ounces each) chunk light tuna in water, drained
¾cuplightly packed baby arugula, chopped
½cupfresh basil, minced
½cupfresh parsley, minced
5teaspoonsfresh dill, minced (or other fresh herb like chives, cilantro, tarragon, mint, etc.)
Instructions
Cut bell peppers in half lengthwise, removing the stem, seeds and white membranes from the insides.
Whisk together the olive oil, lemon juice, mustard, salt and pepper in a medium mixing bowl.
Add tuna, arugula and herbs to oil mixture and stir until thoroughly combined.
Divide tuna mixture evenly between peppers halves and serve.
Store any leftover tuna in an airtight container in the refrigerator.
Recipe Notes
Feel free to substitute the arugula and/or herbs with your favorites. If you are not a fan of the peppery spice of arugula, try dandelion greens, frisée, baby spinach, endive, baby kale or radicchio instead. Some good fresh herb choices are tarragon, dill, chives, mint, etc.Make this ahead by preparing the tuna salad mixture and storing it in an airtight container in the refrigerator. When you are ready to serve, prepare the peppers, then simply fill and serve.Serving size: 2 tuna stuffed pepper halvesClick here to see your WW Points for this recipe and track it in the WW app or site.8*PointsPlus (Old plan)