
I threw this together for lunch the other day and was pleasantly surprised by
1. How good it tasted
2. How well the bell pepper held together as I was eating it
3. How I had never thought of this before!
This is a great, light lunch that can easily be whole30 compliant or a great option for those who struggle with gluten.
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Ingredients (1 serving):
1 bell pepper, halved with membranes and seeds removed
1 can tuna, drained
1/4 C Mayo (use avo Mayo for whole 30 compliant)
1 tsp grainy Dijon mustard
1 stalk celery, diced
1 Tbsp dill pickle juice
2-3 dill pickles, diced
Salt and pepper to taste.
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Directions:
In a bowl mix tuna, Mayo, celery, diced pickles, mustard, pickle juice, salt and pepper. Scoop tuna mixture into each half of the cut bell pepper and serve!
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