Crunchy Tuna Salad in
Pepper Cups
Each serving of this main course salad sits in its own cup, so it
is easy to serve on a luncheon or party plate.
Ingredients
• 2 large, nicely shaped green • 2 tomatoes, peeled, seeded
bell peppers
and chopped
• ¼ cup light mayonnaise
• ¼ cup plain yogourt
• ½ tsp grated lemon zest
• 1 tbsp freshly squeezed
lemon juice
• ⅛ tsp salt
• 1 can (6 oz) water-packed
flaked tuna, drained
• 1 cup coarsely chopped
iceberg lettuce
• ¼ cup sliced green onions
• 4 crisp lettuce leaves
• Pinch of freshly ground
black pepper
Instructions
1. Cut green peppers in half crosswise to form shells and
carefully remove core and seeds. Bring a large saucepan
of water to a boil over high heat. Add peppers, cut side up.
Cover and boil for 3 minutes or until tender-crisp. Using a
slotted spoon, remove peppers and turn upside down to
drain. Refrigerate until ready to use.
2. In a bowl, combine mayonnaise, yogourt, lemon zest, lemon
juice, salt and pepper. Add tomatoes, tuna, chopped lettuce
and green onions and fold gently to coat. Spoon into
pepper shells, piling high. Refrigerate for at least 2 hours,
until well chilled, or for up to 8 hours.
3. Place each pepper on a lettuce leaf.
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