Ingredients
2 cans tuna, drained (e.g., light or albacore)
2 ripe avocados, halved and pitted
4 red or yellow bell peppers, halved and cored
1/2 cup plain Greek yogurt
1/4 red onion, finely chopped
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons fresh parsley, chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Instructions
Halve and core bell peppers, cutting off the stem to create shells
In a bowl, combine drained tuna, Greek yogurt, red onion, lemon juice, parsley, salt, and pepper
Mix in olive oil until well combined
Spoon tuna mixture into each bell pepper shell
Top with avocado slices and additional parsley
Chill for 15 minutes before serving
Notes
Store leftovers in an airtight container in the fridge for up to 24 hours
For extra flavor, add a pinch of ground cumin or chili flakes to the tuna mixture
Can substitute bell peppers with cherry tomatoes for a different presentation
- Prep Time: 15
- Category: High Protein Snacks
- Method: No-cook
- Cuisine: Fusion
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg