Roasted Red Pepper Tuna Salad
This no-cook salad is packed with protein and ready-to-serve in only 10 minutes. The roasted red peppers add a twist of flavour and colour to an old favourite. Either buy them jarred, packed in water, or roast your own.* The touch of fresh dill adds a zing but feel free to add thyme or rosemary in its place. Cut the top from a ripe, medium tomato and remove the seeds. Spoon the tuna salad into the cavity for a fun lunch plate. Short on time? Serve your tuna over a bed of arugula for a peppery hit or mixed greens for a milder flavour.
Fat free mayonnaise
Fat free sour cream
1 tbsp(s), fresh, chopped
2 medium, finely chopped
Roasted red peppers (packed in water)
¼ cup(s), chopped (without oil)
Water-packed tuna fish, drained
- Combine all ingredients in a medium bowl until well mixed. Cover and chill for at least 2 hours.
- Yields about 1/2 cup per serving
*To roast your own peppers, cut peppers in half, remove seeds and place peppers, cut side-down, on a baking sheet. Broil until skin is blackened. Remove peppers from oven and place in a tightly-sealed paper or plastic bag for about 15 minutes to steam. When peppers are cool enough to handle, remove blackened skin with your hands and chop peppers as desired.