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Tarragon Tuna Salad "Boats"

Course: Food Prep, Recipes, Salads
Servings: 4

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.