08 Sep Bell Pepper Sandwich with Tuna
Bell Pepper Sandwich with Tuna
By: Toby Amidor
Nutrition Information
- Serves: 4 servings
- Serving size: 1 whole pepper sandwich
- Calories: 259
- Fat: 13g
- Saturated fat: 6g
- Carbohydrates: 11g
- Sugar: 7g
- Sodium: 812mg
- Fiber: 3g
- Protein: 25g
- Cholesterol: 59mg
Recipe type: Main Dishes (Vegetarian)
Prep time:
Total time:
Recipe from Up Your Veggies: Flexitarian Recipes for the Whole Family by Toby Amidor. Published by Robert Rose Books. Photo courtesy of Ashley Lima. All Rights Reserved.
Ingredients
- 3 tbsp light mayonnaise
- 3 tbsp plain nonfat Greek yogurt
- 2 tsp Dijon mustard
- 1 tsp freshly squeezed lemon juice
- 1 tsp dried parsley
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 1 can (10 oz) water-packed chunk light tuna, drained
- ½ medium red onion, chopped
- 1 celery stalk, chopped
- 4 red bell peppers, sliced in half lengthwise and cored
- 8 romaine lettuce leaves, halved
- 4 oz Monterey Jack cheese slices, cut into 8 pieces
Instructions
- In a medium bowl, combine the mayonnaise, Greek yogurt, mustard, lemon juice, parsley, salt, and black pepper. Add the tuna, onion, and celery; stir to coat.
- Lay the pepper halves on a cutting board. Place 2 lettuce halves in each and top with 2 slices of cheese. Spoon about ¼ cup tuna mixture on top of the cheese.
- To serve, close 2 pepper halves together like a sandwich or eat them open-faced.
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