Red Meat Allergy Friendly Mini Bell Peppers with Tuna Salad
Total time15 min
Prep time15 min
Cook time0 min
4.7(10)
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Learn more →Ingredients
4 servings
For the peppers
- 1 lb mini sweet bell peppers (about 16–18 peppers)
For the tuna salad
- 2 cans (5 oz each) tuna in water, drained
- 3 tbsp avocado-oil mayonnaise
- 2 stalks celery, finely diced
- 2 tbsp red onion, finely minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dijon mustard
- ¼ tsp black pepper
- ¼ tsp salt
- ¼ tsp smoked paprika (optional)
Instructions
- 1
Halve each mini bell pepper lengthwise and remove the seeds and any white ribs, leaving clean pepper boats. Arrange them cut-side up on a cutting board or serving platter.
- 2
In a mixing bowl, combine the drained tuna, avocado-oil mayonnaise, celery, red onion, lemon juice, lemon zest, parsley, Dijon mustard, salt, pepper, and smoked paprika, if using. Stir until evenly combined and the tuna is broken into small, uniform flakes.
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