Serves 4
(serving size is 2 filled pepper halves)
Recipe from So
Easy by Ellie Krieger
Husband-Tested
in Marimar’s Kitchen
(Alice’s
Daughter-in-Law)
On our last visit to
Mexico to see our family, our daughter-in-law made this tasty light lunch using
fresh herbs. It requires no cooking and
so it’s a perfect dish for a hot day. Serve
this with a fruit salad for a very healthful lunch.
4 red or
yellow or orange bell peppers, stemmed and cut in half crosswise
¼ cup extra-virgin
olive oil
3
Tablespoons fresh lemon juice
2 teaspoons
Dijon mustard
½ teaspoon
Kosher salt
¼ teaspoon
freshly ground pepper
4 (6 oz.)
cans chunk light tuna in water, drained
1 ½ cups
lightly packed baby arugula leaves, roughly chopped
1 cup lightly
packed fresh basil leaves, minced
1 cup
lightly packed fresh parsley leaves, minced
3
Tablespoons loosely packed fresh tarragon leaves, minced
1/2 cup shredded carrot (optional)
1/2 cup shredded carrot (optional)
Using a
paring knife, remove the seeds and white membrane from inside the pepper
halves.
In a large
bowl, combine the olive oil, lemon juice, mustard, slat and peppers and whisk
to incorporate. Add the tuna, arugula
and minced herbs and stir to incorporate.
Spoon about ½ cup of the tuna mixture into each pepper half and serve,
or place the filled peppers in airtight containers in the fridge. They will keep chilled for up to 2 days.
Nutritional Info per Serving: 380 calories; 15 grams fat (2 g sat. fat; 10
g mono fat; 2 g poly fat); 47 grams protein; 3 grams carbohydrates; 3 grams
fiber; 105 cholesterol; 1020 mg sodium (Excellent source of protein, vitamins
A, C, and K; Good source of fiber, folate, manganese; potassium; vitamin B6)
This makes a great, light lunch served with a summer ripe tomato! |
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