Tarragon Tuna Salad "Boats"
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.
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