Tuna Salad Pepper Cups Recipes

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TUNA SALAD PEPPER CUPS



Tuna Salad Pepper Cups image

I came up with this recipe on a hot summer day when I didn't feel like cooking. I frequently make it when friends come for lunch, and they all love it. Stuffed into a pretty pepper half, the fresh-tasting tuna mixture gets crunch from cucumber and green onions. It's priced right at 87¢ a serving. -Ellen Boucher Denver, Colorado

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 6

2 large green peppers
2 cans (6 ounces each) tuna, drained
1 medium cucumber, chopped
2 green onions, chopped
1/2 cup mayonnaise
1/4 cup dill pickle relish

Steps:

  • Cut green peppers in half lengthwise; remove seeds and membranes. In a bowl, combine tuna, cucumber, onions, mayonnaise and relish. Spoon into pepper cups. Serve immediately.

Nutrition Facts :

KETO TUNA SALAD CUPS



Keto Tuna Salad Cups image

Tuna salad meets BLT in this keto-friendly mashup. Hang on to that oil in the tuna can for a flavor bonus.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 11

4 large eggs
4 strips bacon
1/3 cup olive or avocado oil mayonnaise
2 tablespoons sour cream
1/4 teaspoon lemon zest plus 1 tablespoon lemon juice
1 stalk celery, thinly sliced
Two 5-ounce cans tuna packed in olive oil, 2 tablespoons of the oil reserved and the rest drained
2 scallions, sliced
Kosher salt and freshly ground black pepper
1 medium tomato, halved and cut into 8 slices
16 leaves Bibb lettuce

Steps:

  • Cover the eggs with about an inch of water in a medium pot. Bring to a boil, remove from the heat, cover and let stand for 8 minutes. Drain and submerge in ice water. When cool enough to handle, peel the eggs and chop.
  • Meanwhile, cook the bacon in a large nonstick skillet over medium heat until golden and crisp, about 4 minutes per side. Remove to a paper towel-lined plate. Crumble into bite-size pieces.
  • Whisk together the mayonnaise, sour cream, lemon zest and juice, celery, reserved tuna oil, three-quarters of the scallions, 1/4 teaspoon salt and several grinds of pepper in a medium bowl. Add the tuna and three-quarters of the bacon and egg and gently fold together (do not overmix). Season with additional salt and pepper if needed.
  • Sprinkle the tomato slices with salt and pepper.
  • Double-up the lettuce leaves and fill each with some tuna salad. Tuck in a tomato slice. Sprinkle with reserved scallions, bacon and egg.

Nutrition Facts : Calories 250, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 125 milligrams, Sodium 380 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 14 grams, Sugar 2 grams

QUICK TUNA SALAD



Quick Tuna Salad image

This tuna salad is great when you are in a hurry; very quick and easy to make. It tastes great every time!

Provided by HJP

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 5m

Yield 3

Number Of Ingredients 3

1 (7 ounce) can solid white tuna packed in water, drained
¼ cup creamy salad dressing (such as Miracle Whip™)
1 tablespoon sweet pickle relish, or to taste

Steps:

  • Mash tuna together with salad dressing and relish in a small bowl with a fork. Serve.

Nutrition Facts : Calories 142.3 calories, Carbohydrate 4.4 g, Cholesterol 26.3 mg, Fat 5.9 g, Fiber 0.1 g, Protein 16.7 g, SaturatedFat 0.8 g, Sodium 239.9 mg, Sugar 4.1 g

TUNA SALAD WITH HOT AND SWEET PEPPERS



Tuna Salad With Hot and Sweet Peppers image

Inspired by the oil-and-vinegar tuna salads of the Mediterranean, this version includes new-world peppers. Letting thin slices of hot and sweet peppers sit with vinegar and salt for a few minutes gives them a pickled taste without taking away their crispness. It also makes for a sharp dressing when mixed with the olive oil from oil-packed tuna. Celery and parsley bring freshness to this blend, which is wonderful on its own and versatile enough to be spooned over toast or tossed with lettuce or pasta.

Provided by Genevieve Ko

Categories     dinner, easy, lunch, quick, snack, weeknight, appetizer, main course, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 red, orange or yellow bell pepper, thinly sliced
1 hot green chile, such as serrano, seeded if desired, thinly sliced
1 1/2 tablespoons sherry or red wine vinegar
Salt and black pepper
2 celery stalks
2 (5-ounce) cans or 1 (7- to 8-ounce) jar tuna packed in olive oil
1/4 cup fresh flat-leaf parsley leaves, coarsely chopped

Steps:

  • Toss the pepper and the chile with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
  • Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.

TUNA SALAD WRAPS



Tuna Salad Wraps image

Wholesome tuna salad wraps make a great lunch for people on the go.

Provided by SDaisy2

Categories     World Cuisine Recipes     Latin American     Mexican

Time 15m

Yield 6

Number Of Ingredients 11

½ cup light mayonnaise
2 teaspoons lime juice
1 tablespoon finely chopped, seeded fresh jalapeno pepper, or more to taste
1 (6 ounce) can water-packed, chunk light tuna, drained
6 (7 inch) flour tortillas
2 cups thinly sliced iceberg lettuce
½ cup shredded Mexican blend cheese
1 plum tomato, seeded and diced, or more to taste
1 avocado, diced
1 green onion, diced
2 tablespoons chopped fresh cilantro

Steps:

  • Combine mayonnaise, lime juice, and jalapeno pepper in a medium bowl; mix well. Stir in tuna.
  • Spread tuna mixture to within 1/4 inch of the edge of each tortilla. Top with lettuce, cheese, and tomato; press lightly to flatten a bit. Top with avocado, green onion, and cilantro. Roll up each tortilla tightly or fold in half. Serve immediately.

Nutrition Facts : Calories 341.2 calories, Carbohydrate 31.8 g, Cholesterol 23.7 mg, Fat 17.7 g, Fiber 4.2 g, Protein 14.3 g, SaturatedFat 4.6 g, Sodium 453.9 mg, Sugar 1.8 g

TUNA SALAD WITH OLIVES, ORANGE AND BELL PEPPER



Tuna Salad with Olives, Orange and Bell Pepper image

Provided by Lynn Hagee

Categories     Salad     Olive     Low Fat     Quick & Easy     Low Cal     High Fiber     Lunch     Orange     Tuna     Bell Pepper     Chill     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 4 main-course servings

Number Of Ingredients 11

1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon minced garlic
3 seedless oranges, peel and white pith removed
1 small red onion, halved, thinly sliced
1 red bell pepper, thinly sliced
1 9-ounce can white meat tuna packed in water, drained well, separated into chunks
1/4 cup chopped pimiento-stuffed green olives
1/4 cup chopped fresh parsley
8 cups mixed salad greens
1/3 cup slivered almonds, toasted

Steps:

  • Whisk oil, vinegar and garlic in large bowl to blend. Working over bowl with dressing, cut oranges between membranes, releasing segments into bowl. Add onion, bell pepper, tuna, olives and parsley; toss. Season with salt and pepper. (Can be made 2 hours ahead. Cover; refrigerate.)
  • Divide salad greens among plates. Spoon tuna salad over, dividing equally. Garnish with almonds.

TUNA SALAD IN TOMATO CUPS



Tuna Salad in Tomato Cups image

Make your tuna salad stand out with this fun and simple treatment. The Asian flavors jazz it up, while red tomato adds a pop of color. Edie Farm - Farmington, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 can (6 ounces) light water-packed tuna, drained and flaked
5 tablespoons mayonnaise
1/4 cup chopped celery
2 tablespoons chopped green pepper
1 tablespoon finely chopped onion
1/2 teaspoon lemon juice
1/2 teaspoon soy sauce
Dash white pepper
Lettuce leaves
2 medium tomatoes
1/3 cup chow mein noodles

Steps:

  • In a small bowl, combine the first eight ingredients; chill. , Line two serving plates with lettuce. Cut tomatoes, but not all the way through, into six wedges; place on lettuce and separate wedges slightly. , Gently stir chow mein noodles into tuna salad; spoon into the center of each tomato.

Nutrition Facts : Calories 423 calories, Fat 31g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 604mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

PASTA, TUNA & ROASTED PEPPER SALAD



Pasta, Tuna & Roasted Pepper Salad image

Another delicious recipe from Eating Well. If you have cooked or canned chicken on hand, you can substitute it for the tuna. I've also made this without pureeing, and just mixing it all together, still very good.

Provided by TattooedMamaof2

Categories     Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 (6 ounce) can light chunk tuna in water, drained
1 (7 ounce) jar roasted red peppers, rinsed and sliced
1/2 cup red onion, finely chopped
2 tablespoons capers, rinsed, coarsely chopped if large
2 tablespoons nonfat plain yogurt
2 tablespoons fresh basil, chopped
1 tablespoon extra virgin olive oil
1 1/2 teaspoons lemon juice
1 small garlic clove, crushed and peeled
1/8 teaspoon salt (to taste)
fresh ground pepper, to taste
6 ounces whole wheat penne or 6 ounces rigatoni pasta

Steps:

  • Put a large pot of lightly salted water on to boil.
  • Combine tuna, 1/3 cup red peppers, onion (or scallions) and capers in a large bowl.
  • Combine yogurt, basil, oil, lemon juice, garlic, salt, pepper and the remaining 1/3 cup red peppers in a blender or food processor. Puree until smooth.
  • Cook pasta until just tender, 10 to 14 minutes or according to package directions. Drain and rinse under cold water. Add to the tuna mixture along with the red pepper sauce; toss to coat.

Nutrition Facts : Calories 252.1, Fat 4.6, SaturatedFat 0.7, Cholesterol 12.9, Sodium 1033.8, Carbohydrate 37.1, Fiber 4.7, Sugar 1.5, Protein 18.4

CRUNCHY TUNA SALAD IN PEPPER CUPS



Crunchy Tuna Salad in Pepper Cups image

Lovely presentation on a luncheon plate, place cucumber sticks, tomato wedges and a lemon wedge around on the plate. squeeze some lemon on as eating. Lots of good taste and crunch! (cook time is chill time) from Canadian Diabetes Association.

Provided by Derf2440

Categories     One Dish Meal

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 15

1 (1/4 ounce) packet unflavored gelatin
1/2 cup water
1 (10 ounce) can condensed less sodium consomme, undiluted
2 large nicely shaped green peppers
1/2 cup coarsely chopped onion
1 (7 ounce) can flaked tuna, drained
2 medium tomatoes, peeled, seeded and chopped
1 cup coarsely chopped iceberg lettuce
1/2 teaspoon lemon, rind of, grated
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 pinch fresh ground black pepper
4 crisp lettuce leaves
1/4 cup sour cream
1/2 green pepper, filled

Steps:

  • Sprinkle gelatin over water to soften, let stand 5 minutes.
  • Pour consommé into medium saucepan.
  • Cut peppers in half crosswise to form shells, remove core and seeds carefully.
  • Bring consommé to boil, add pepper shells cut side up.
  • Cover and boil 3 minutes.
  • Remove shells, turn upside down on paper towel, to drain, then refrigerate.
  • Bring consommé back to boiling, add onion and boil 30 seconds.
  • Stir in gelatin until it dissolves.
  • Pour into a bowl.
  • Refrigerate until partially set.
  • Fold in tuna, tomatoes, chopped lettuce, lemon peel, lemon juice, salt and pepper.
  • Spoon into pepper shells, piling high.
  • Refrigerate at least 4 hours until set.
  • Place each pepper on a lettuce leaf at serving time.
  • Garnish with a dollop of sour cream.

Nutrition Facts : Calories 153.4, Fat 5.8, SaturatedFat 2.6, Cholesterol 25.2, Sodium 336.4, Carbohydrate 11, Fiber 3.2, Sugar 5.3, Protein 15.6

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