Recipe by Bina Gottdiener

Fully Loaded Tuna Stuffed Peppers

Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Egg

Ingredients

Fully Loaded Stuffed Peppers

  • 5 cans Gefen Tuna in Water, drained

  • 2 tablespoons avocado-oil mayonnaise (optional)

  • 1 tablespoon mustard (I like Gefen Spicy Brown or Dijon)

  • 1 tablespoon pickle juice, from a jar of pickles

  • 2 hard-boiled egg whites, finely diced

  • 1 small red onion, finely diced

  • 3 bell peppers (1 red, 1 orange, and 1 yellow), finely diced

  • 1 medium carrot, finely diced

  • 1 rib celery, finely diced

  • 1 jalapeño pepper, seeded and finely diced (optional)

  • salt, to taste

  • freshly ground lemon pepper or Gefen Black Pepper, to taste

  • freshly ground Trader Joe’s Everyday Seasoning, to taste (optional)

  • bell peppers in assorted colors, for stuffing

Directions

1.

In a bowl, mix together tuna, avocado mayo (if using), mustard, pickle juice, hard-boiled egg whites, onions, all diced peppers, carrots, celery, jalapeño, salt, pepper, and Everyday Seasoning (if using). Taste and adjust seasoning as needed.

2.

Remove pith and seeds from the bell peppers that you’re stuffing. Fill peppers with tuna salad and serve. Save remaining tuna salad for later uses.

Notes:

Make ahead: This tuna salad keeps well in the fridge for up to one week.

Credits

Photography by Shoshi Sirkis
Styling by Anat Lobel

Fully Loaded Tuna Stuffed Peppers

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