Tuna Salad-Stuffed Bell Peppers
and green salad
If you're a fan of tuna salad, you'll love this paleo-friendly way of serving the classic. Roast the bell peppers until they are tender but still sturdy enough to hold the tuna salad.
Smarts: This meal is great served chilled, so make extra and use it for lunches throughout the week.
Smarts: This meal is great served chilled, so make extra and use it for lunches throughout the week.
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Ingredients
Tuna Salad-Stuffed Bell Peppers:
- Shallots - 1 clove , diced
- Pickles, any type (opt) - 1 Tbsp , chopped (sub pickle relish)
- Bell peppers, red - 4 , halved lengthwise
- Tuna, in water (5 oz / 142 g) - 3 cans , drained
- Tahini - 2 Tbsp
- Lemon juice - 1 tsp
- Tomatoes, medium - 2 , thinly sliced
- Pepitas / pumpkin seeds - 1/3 cup
Green Salad with Radishes and Snap Peas:
- Lemon juice - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Lemon zest - 1/2 tsp
- Oil, olive - 3 Tbsp
- Snap peas, fresh - 8 oz , thinly sliced
- Radishes - 5 , halved and sliced
- Mixed greens - 5 oz
Prep
- Shallots / Pickles - (If prepping right before cooking, get bell peppers roasting before continuing with prep.) Prep as directed and combine. (Can be done up to 5 days ahead)
- Bell peppers - Slice bell peppers in half lengthwise (stem to base) and remove seeds and membrane. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together lemon juice (portion for vinaigrette), mustard, honey, and lemon zest. Add oil while whisking. (Can be done up to 5 days ahead)
- Make tuna salad - Drain tuna. Combine shallots, pickles, tuna, Tahini, and lemon juice (portion for tuna). If you like your tuna salad creamier, add some additional Tahini. Taste and season with some salt and pepper. (Can be done up to 4 days ahead)
- Snap peas / Radishes / Tomatoes - Prep as directed.
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Make
- Heat oven to 400F / 204C.
- Spread bell peppers out in a baking dish, cut-side up. Brush the inside of the bell peppers with some oil. Bake until bell peppers are tender but still hold their shape, ~10 minutes (this will vary depending on the size and thickness of the peppers).
- While peppers roast, combine snap peas, radishes, and mixed greens in a large mixing bowl. Add vinaigrette until dressed to your liking. Toss everything to combine. Season with some salt and pepper.
- Remove peppers and let cool slightly. Transfer to serving plates. Divide tuna salad between roasted peppers. Top with tomato slices and pepitas.
- Serve peppers with salad on the side. Enjoy!
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