I was all ready to share a tasty little soup recipe today, but then summer went ahead and made a comeback. Perfect timing too, as I couldn’t seem to escape the Finger Lakes this weekend – Saturday in Ithaca with some blog friends, then lunching in Skaneateles with my parents yesterday. People have been out everywhere – eating, boating, walking, shopping – I think we all know very well snow on Halloween up here isn’t a rarity, so high 70s and sunshine are a warm welcome in early October!
I’m glad the warm weather hasn’t bid farewell just yet, because it prompted me dig into the little bitty bakes recipe backlog and share with you this simple, light lunch I made over the summer. You know those hot summer afternoons when you think it’s too hot to eat lunch, but you know you should eat something? Or, those afternoons any time of year when you ate a little too much cookie dough while baking, and know you should eat something that packs a bit more nutritional value? Well, that’s when you want to make these tuna salad stuffed roasted peppers!
I’m probably super late to the game on this, but did you know you can roast your own peppers right on top of a gas stove? I learned that this past summer and have enjoyed quite a few quick-and-easy roasted peppers since. For this recipe, I roasted the peppers until they were just charred, so that they were still firm enough to hold.
Once the pepper is roasted, all you have to do is stuff in your tuna salad. And this isn’t your typical tuna salad – it’s nice and light, and it’s got salsa in it! You can use any salsa you prefer. I sort of became obsessed with this tropical fruit salsa from Wegmans over the summer—which includes everything your normal salsa has, plus mango and pineapple—so that’s what I used. It made for a spicy, sweet tuna salad that went perfectly with the roasted pepper.
Tuna Salad Stuffed Roasted Peppers
Roasted bell peppers serve as the perfect vessel for a sweet and spicy tuna salad. Make these peppers for a light lunch or snack.
Serves 2 (for a light lunch or snack)
Prep time: 5 minutes
Cook time: 5 minutes
- 2 (5-ounce) cans light tuna in water, drained
- 1/2 cup salsa (I used tropical fruit)
- 2 teaspoons light mayonnaise
- Salt & pepper
- 2 medium bell peppers
Mix the tuna, salsa, mayonnaise in a small bowl; add the salt and pepper to taste. Refrigerate.
Cut the top of peppers and remove the seeds (keep the pepper whole). Place the peppers over a gas stove burner on low heat. Rotate the peppers every minute until charred on all sides but still somewhat firm.
Cut the peppers into quarters. Stuff each quarter with the tuna salad.