Tuna Salad Stuffed Red Pepper 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 :

STUFFED RED BELL PEPPERS WITH TUNA



Stuffed Red Bell Peppers With Tuna image

I know this sounds different, but they are very good. If you are trying to loose a few extra pounds they are great because they are low fat, low cal, and low carb. I ate these a lot when I lost all my weight. They are great for lunch, or you can even heat them up for dinner. Recipe is for one person.

Provided by Purdy Good Cook

Categories     Lunch/Snacks

Time 7m

Yield 2 2, 1 serving(s)

Number Of Ingredients 5

1 red pepper
1 (6 ounce) can flaked solid white tuna (in water)
10 almonds
4 slices low-fat cheese
2 tablespoons salsa

Steps:

  • Slice red pepper in half and remove seeds.
  • Fill each half with equal amounts of tuna.
  • sprinkle almonds on top of tuna.
  • Spread on salsa.
  • Cover each pepper with 2 slices of cheese.
  • Enjoy!
  • You can also heat them up in the microwave until they are warm.

Nutrition Facts : Calories 449.3, Fat 21.7, SaturatedFat 2.8, Cholesterol 52.6, Sodium 1119, Carbohydrate 14, Fiber 5.1, Sugar 7.7, Protein 50.4

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.

ROASTED RED PEPPER FILLED WITH TUNA



Roasted Red Pepper Filled With Tuna image

This recipe is an adaptation of a classic Provençal dish. A roasted red pepper filled with a flavorful combination of canned tuna, capers, anchovy and lemon juice makes a satisfying and healthy meal for one.

Provided by Martha Rose Shulman

Categories     easy, for one, quick, roasts

Time 15m

Yield 1 generous serving

Number Of Ingredients 11

1 medium size or large red bell pepper
1 garlic clove
Pinch of salt
1 anchovy fillet, soaked in water to cover for 10 to 15 minutes, then drained, rinsed and patted dry (optional but recommended)
1 teaspoon capers, rinsed
1 5-oz. can water-packed tuna or olive oil-packed tuna, to taste
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil (omit if using olive oil-packed tuna)
1 tablespoon plain low-fat yogurt (more to taste)
Freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Roast the pepper directly over a gas burner or under the broiler, turning often until uniformly charred. Remove from the heat, and place in a bowl. Cover tightly, and allow to cool.
  • While you're waiting for the pepper to cool, make the tuna filling. Combine the garlic and a generous pinch of salt in a mortar and pestle, and mash to a paste. Add the anchovy, if using, and mash with the garlic. Add the capers, and mash together. In a bowl, break up the tuna with a fork, then stir in the garlic mixture, the lemon juice, olive oil and the yogurt. Add more yogurt or olive oil if the mixture seems dry. Season to taste with pepper (it should not need salt), and stir in the parsley.
  • When the pepper is cool enough to handle, peel and discard the blackened skin, rinse briefly and pat dry. Cut away the top, then cut or pull apart the pepper into thirds. Remove seeds and membranes, holding the pepper over a bowl so that you can catch any juice. Lay the pepper pieces on a plate. Season with a little salt and pepper if desired, and fill with the tuna mixture. Serve.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 8 grams, TransFat 0 grams

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