Well, we've got you covered!
Introducing...
Crunchy
Tuna Salad in Pepper Cups
Each salad cup can sit on its own and can easily be transferred to a serving platter. No portioning required!
Tips
- To peel tomatoes, blanch ripe tomatoes in a pot of boiling water for 30 to 60 seconds, depending on ripeness (less ripe will need longer). Using a slotted spoon, transfer tomatoes to a bowl of ice water and let stand until chilled. Drain. Using a paring knife, cut out core and peel off skins.
- Tuna is an economical source of protein and, like salmon and other cold water fish as it contains healthy omega-3 fatty acids.
Makes: 4 servings
Cooking time: Not applicable
Ingredients
- 2 large, nicely shaped green bell peppers
- ¼ cup light mayonnaise
- ¼ cup plain yogurt
- ½ tsp grated lemon zest
- 1 tbsp freshly squeezed lemon juice
- 1/8 tsp salt
- Pinch freshly ground black pepper
- 2 tomatoes, peeled, seeded and chopped
- 1 can (6 oz/170 g) water-packed flaked tuna, drained
- 1 cup coarsely chopped iceberg lettuce
- ¼ cup sliced green onions
- 4 crisp lettuce leaves
Instructions
- Cut green peppers in half crosswise to form shells; carefully remove core and seeds.
- Bring a large saucepan of water to a boil over high heat. Add peppers, cut side up. Cover and boil for 3 minutes or until tender-crisp.
- Using a slotted spoon, remove peppers and turn upside down to drain. Refrigerate until ready to use.
- In a bowl, combine mayonnaise, yogurt, lemon zest, lemon juice, salt and pepper. Add tomatoes, tuna, chopped lettuce and green onions; fold gently to coat.
- Spoon into pepper shells, piling high. Refrigerate for at least 2 hours, until well chilled, or for up to 8 hours.
- Place each pepper on a lettuce leaf.
Canada’s Food Guide Serving: 1 Meat & Alternatives, ½ Fat
Courtesy of:
Canadian Diabetes Association
Source of photo: Clipart
