Herbed Tuna Stuffed Peppers

5 from 2 votes

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

Cook Time0

Total Time15

Course: Lunch

Cuisine: American

Keyword: herbed tuna salad, herbed tuna salad stuffed peppers, no cook tuna stuffed peppers

Servings:

Author: Peter | Simple Nourished Living

Equipment

Ingredients

2 medium red bell peppers, washed
2 tablespoons extra virgin olive oil
5 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cans (5 ounces each) chunk light tuna in water, drained
3/4 cup lightly packed baby arugula, chopped
1/2 cup fresh basil, minced
1/2 cup fresh parsley, minced
5 teaspoons fresh 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.

Notes

Serving size: 2 tuna stuffed pepper halves

WW Points: 5

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8 PointsPlus (Old plan)

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.

Nutrition