Tuna Bell Pepper Boats
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| Servings |
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Ingredients
Fresh Vegetables
- 2 - 3 bell pepper[s] red, yellow, orange, or green
- 2 tablespoons green onion about 1 to 2
- 2 tablespoons celery about 1 stalk
Canned - Jarred
- 2 - 2.5 ounce pouches albacore or chunk light tuna in water try dolphin safe tuna
Condiments
- 2 tablespoons avocado oil manyonnaise w/o added sugar, like Primal Kitchen brand
Optional Garnish
- diced carrots
- green tops of green onions
Ingredients
Fresh Vegetables
Canned - Jarred
Condiments
Optional Garnish
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Rate this recipe!
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Instructions
- Drain tuna. Discard water. Add tuna to a medium-size bowl. Wash all vegetables. Chop celery and add to bowl. Chop white part of green onion and add to bowl. Optional - chop green end as garnish and set aside. Add mayonnaise and mix well. Optional - add a pinch of salt.
- Remove stem from bell peppers. Quarter and remove seeds and membranes. Optional - chop up some of the bell pepper to use as garnish. Set aside. Fill bell pepper wedges or "boats" with tuna salad. Optional - garnish with chopped carrots, chopped bell pepper, and/or green onion tops.
- For to-go lunch, store bell pepper wedges or "boats" in an airtight container. Store tuna salad in a separate container. Keep cold or refrigerate until ready to use. Assemble tuna bell pepper boats just before serving.
Recipe Notes
Nutrition label coming soon!
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