Fresh lemon, avocado, and chives give tuna a zesty flavor (look for canned “light” tuna, which is lowest in mercury). For another taste twist, take advantage of the smaller, sweet banana peppers available in summer.
Recipe Ingredient Details:
3 medium-large bell peppers (red, orange, or yellow), or 6 sweet banana peppers
1/2 cup peeled, seeded, and diced cucumber
1 12-ounce can tuna packed in water, drained and flaked
1 large avocado, peeled and quartered
1 tablespoon fresh lemon juice
3 tablespoons light mayonnaise
1/4 cup snipped fresh chives
1/4 teaspoon salt
1/8 teaspoon lemon pepper
1/2 cup seasoned minicroutons
Cut peppers in half lengthwise and remove seeds and membranes. In a medium bowl, combine cucumber and tuna and toss together.
In a second bowl, mash 3/4 of the avocado with a fork. Add lemon juice, mayonnaise, chives, salt, and lemon pepper and mix thoroughly. Stir in tuna mixture. Cube remaining avocado and fold in gently.
Fill pepper halves with tuna-avocado mixture. Sprinkle with croutons and garnish with chives.
Tue, 2004-06-01 12:58