Haylie Pomroy's Fast Metabolism Recipes

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Tuna Salad-Stuffed Red Pepper (Phase 2)

Serves 2


5-oz can tuna, packed in water

3 small Persian cucumbers, finely chopped

1/2 cup fresh basil, cut in chiffonade

2 tbsp finely chopped red onion

2 tbsp lemon juice

1 tbsp prepared mustard

Pinch of sea salt

Pinch of black pepper

1 red bell pepper, washed, halved and cored

Drain the tuna. Put into a small mixing bowl and add the cucumbers, basil and onion. Stir well. Fold in the lemon juice, mustard, salt and pepper. Spoon the tuna mixture into the red pepper halves. Serve and enjoy!