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Tuna Salad-Stuffed Bell Peppers
and green salad

Active: 30 min Total: 30 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. Bell peppers - Slice bell peppers in half lengthwise (stem to base) and remove seeds and membrane. (Can be done up to 5 days ahead)
  3. 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)
  4. 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)
  5. Snap peas / Radishes / Tomatoes - Prep as directed.

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Make

  1. Heat oven to 400F / 204C.
  2. 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).
  3. 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.
  4. Remove peppers and let cool slightly. Transfer to serving plates. Divide tuna salad between roasted peppers. Top with tomato slices and pepitas.
  5. Serve peppers with salad on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (25)
Gluten-free (2)
Paleo (5)
Vegetarian (14)

23 reviews

Great tuna melt! We used way more mayo, but otherwise mostly followed recipe. Also didn't make salad.

By: Elissa
Posted: Aug 30, 2020
Diet: Original
0 Helpful

This is a solid tuna melt. The shallots really make it, plus we had homemade pickles for some extra kick. Yummy and simple.

By: Jenn
Posted: Jun 14, 2019
Diet: Original
0 Helpful

Husband loved this meal but the rest of the family wasn't sold.

By: Catherine
Posted: Jun 10, 2019
Diet: Gluten-free
0 Helpful

Simple and tasty. Not a showstopper, but good.

By: Jenna
Posted: Jun 06, 2019
Diet: Original
0 Helpful

This was really easy and was not something I would typically think to make for dinner.

By: Rachel
Posted: Jun 04, 2019
Diet: Original
0 Helpful

So quick and easy!

By: Karen
Posted: May 28, 2019
Diet: Vegetarian
0 Helpful