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My clients know that I look for every opportunity to incorporate veggies into our dishes. They add volume, texture, taste, nutrition, and color that can’t be beat. Nothing like Hashem’s rainbow! This tuna salad is a flavor bomb that takes your favorite lunch protein up a notch or three. It’s perfect for when the day gets busy and you need stamina, stat. Using a bell pepper as a crisp “bowl” (my mom’s hack!) turns this into a super satiating meal that can be savored or scarfed down on the fly.
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
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.
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.
Photography by Shoshi Sirkis
Styling by Anat Lobel
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