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Tarragon Tuna Salad “Boats”
Try an easy flavor twist on original tuna salad by making this “French-style” tarragon tuna salad instead. It’s made with wild caught canned tuna, Dijon mustard, Greek yogurt, tarragon, celery, and a squeeze of fresh lime juice, then stuffed into a bell pepper boat. Perfect for a low carb snack idea or healthy lunch.
Why You’ll Love Tuna Salad with Tarragon
- Great for Meal Prep: These tuna salad stuffed peppers can be made in advance and placed in the refrigerator to eat all week long for easy take-to-work lunches.
- Low Carb: Because the tarragon tuna salad is stuffed into bell peppers instead of on a cracker or bread, this easy snack is low in carbs and also gluten free.
- No Bake: There is no baking or cooking necessary to make this healthy snack, just mix the ingredients for the tuna salad and stuff it into the peppers.
- High Protein: Between the tuna and the Greek yogurt, these tarragon tuna stuffed peppers have 33 grams of protein per serving!
Looking for more ideas for low carb lunches? Then try our High Protein Supreme Pizza Bowls (Low Carb and Keto), Low Carb Sandwich Roll-ups, or Chicken Enchilada Bowls with Cauliflower Rice.
Are Tarragon Tuna Stuffed Peppers good for Meal Prep?
I’ve received A LOT of requests for cold lunches that can be taken to work or school- with no need to heat up.
Our Tarragon Tuna Salad Boats fit that request perfectly!
Protein-packed to fuel your day, while being SUPER delicious thanks to the fresh herbs and veggies! Maybe you’re like me and have lots of canned tuna or salmon in the pantry? (Yep. This recipe works with salmon too!)
Maybe you’re also looking for a way to turn that canned fish into a delicious, and quick lunch or snack for your family? Most of these ingredients are probably in your kitchen right now, and if not then please note that this recipe is very flexible and forgiving, so add whatever you have on hand, and I’m betting you’ll LOVE your results.
When I don’t have fresh herbs, I use dried herbs, and it’s still great! Embrace improvising and adapting at this time because that has made creating meals FUN for centuries!
Experiment with different herbs, and seasoning combinations. These lil’ tuna boats stay great in the fridge for up to 2 or 3 days, so they also make for an EXCELLENT meal prep idea! I do suggest adding the tuna salad to your sliced peppers right before serving, rather than storing them that way – just to keep the peppers crisp!
Ingredients:
- 3 (5 ounce) cans or pouches, wild caught tuna, drained well
- 3 celery ribs, diced small
- 1 small sweet onion, diced small
- 1/3 cup plain Greek yogurt
- 2 tsps dijon mustard
- a small handful of fresh parsley, chopped
- 2 Tbsps freshly squeezed lime or lemon juice
- a small handful of fresh tarragon leaves picked and chopped
- 1/4 tsp sea salt, or to taste
- 1/4 teaspoon white or black ground pepper
- 2 red bell peppers, to serve your salad
Variations and Substitutions
Dairy-Free: Replace the Greek yogurt with a plant based alternative.
Tarragon Substitute: Tarragon can actually be hard to find in the grocery. I typically grow my own, but if you don’t have it, use a different herb like fennel, aniseed, basil, marjoram, oregano, or whatever you have on hand.
Other herbs that go with tuna: Some other herbs you can try with tuna are fresh dill, parsley, cilantro, chives, rosemary, and thyme.
Tuna Swap: You could also use canned salmon to get the same amount of protein and a boost in Omega-3 fatty acids.
Instructions:
In a large mixing bowl combine tuna, Greek yogurt, Dijon mustard, lemon/lime juice, sea salt and pepper, chopped celery, onion, parsley, and tarragon in a bowl.
Mix all the ingredients together well.
Cut the stems off the bell peppers. Using a paring knife, remove the remaining pith and seeds.
Turn the pepper upside down to shake any loose seeds out.
Next cut the pepper in half vertically through the middle of the stem to create little “boats”, as shown.
Spoon your tuna salad into the bell pepper halves and serve immediately.
❤Rachel
Storage Instructions
These tarragon tuna salad stuffed peppers will keep in the refrigerator for 2-3 days. I don’t recommend freezing them.
Need more meal prep recipe ideas? Try our Chicken Salad Grain Bowls, Hearty TexMex Inspired Chicken Casserole (Low-Carb), or Cranberry Turkey Meatballs Made in the Air Fryer.
FAQ’s
Can you put tarragon in tuna salad?
Absolutely! The flavors go very well together.
Can you put vinegar in tuna salad?
You can add vinegar if you would like, however because this recipe uses Greek yogurt it doesn’t really need the addition of vinegar.
Can I use fresh tuna in this tarragon tuna salad recipe?
Yes, fresh tuna can be used, however it needs to be cooked well done if you plan to store it in the refrigerator and eat it all week.
Can I make this a tuna melt stuffed pepper?
You can if you want to add cheese and bake this recipe, however I have never tried it with this recipe. Instead, you can try our similar recipe for easy tuna melt stuffed peppers.
More Tuna Recipes You’ll Love:
- Tuna Stuffed Sweet Potatoes (Healthy 30-Minute Dinner)
- Easy Tuna Cakes for Fast Meal Prep
- Creamy Tuna Stuffed Bell Peppers
- 10 Minute Arugula Tuna Avocado Salad for a Quick Clean Eating Lunch!
- Spicy Tuna Cucumber Bites
Tarragon Tuna Salad Stuffed Peppers
Ingredients
- 3 5 ounce cans or pouches, wild caught tuna, drained well
- 3 celery ribs, diced small
- 1 small sweet onion, diced small
- 1/3 cup plain Greek yogurt
- 2 tsps dijon mustard
- a small handful of fresh parsley, chopped
- 2 Tbsps freshly squeezed lime or lemon juice
- a small handful of fresh tarragon leaves picked and chopped
- 1/4 tsp sea salt, or to taste
- 1/4 teaspoon white or black ground pepper
- 2 red bell peppers, to serve your salad
Instructions
- In a large mixing bowl combine yogurt, mustard, lemon juice, sea salt and pepper. Whisk well to combine.
- Chop your celery, onion, parsley and tarragon really small, then add into the bowl with the yogurt dressing.
- Add tuna and toss everything really well to coat.
- Cut the stems off the bell peppers. Using a paring knife, remove the remaining pith and seeds.
- Turn the pepper upside down to shake any loose seeds out.
- Next cut the pepper in half vertically through the middle of the stem to create little “boats”, as shown.
- Spoon your tuna salad into the bell pepper halves and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
