I came up with this recipe on a hot summer day when I didn't feel like cooking. I frequently make it when friends come for lunch, and they all love it. Stuffed into a pretty pepper half, the fresh-tasting tuna mixture gets crunch from cucumber and green onions. It's priced right at 87¢ a serving. —Ellen Boucher Denver, Colorado
- 2 large green peppers
- 2 cans (6 ounces each) tuna, drained
- 1 medium cucumber, chopped
- 2 green onions, chopped
- 1/2 cup mayonnaise
- 1/4 cup dill pickle relish
- Cut green peppers in half lengthwise; remove seeds and membranes. In a bowl, combine tuna, cucumber, onions, mayonnaise and relish. Spoon into pepper cups. Serve immediately. Yield: 4 servings.
Originally published as Tuna Salad Pepper Cups in Quick Cooking May/June 2001, p27
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed Sep. 3, 2010
"Delicous and easy to prepare. Best tuna salad ever."