There are many things that I learned from my Mom. She taught me to be a great and loyal friend, a loving wife, a patient mother, a voting citizen, and….she taught me that there are about 1 million ways to use a can of tuna! ha! No joke, my Mom has always worked full time and was always on the run, but still managing to make herself healthy meals. I was always facinated by the many ways she could use a can of tuna: on salads, in sandwiches, in pasta… I mean, the possibilities were really endless.
Anyway, my sister and I laugh about that all the time because now we find ourselves using canned tuna all the dang time. I know, some of you may turn up your nose to that but get over yourself. It’s actually a great source of protein, it’s nutritious and most importantly– it’s always in your pantry when you need it. Buying good, sustainable tuna with low mercury these days isn’t as difficult, either! I always buy Wild Planet “Skipjack Tuna”. Skipjack tuna is one of the species lowest in mercury levels + this wildplanet brand is sustainably caught. I buy a sleeve of it at Costco, but you can also find it at Whole Foods, Target, Thrive Market, and Natural Grocers…to name a few.
Now, one of my favorite ways to eat canned tuna is a good old-fashioned tuna melt. Toasty bread, a quick tuna salad, and melted cheese. Easy peasy and so good! To make one of my favorites low carb, I subbed the bread for a roasted bell pepper and dannng it’s good! This dish is the perfect busy weeknight meal or quick and easy lunch! I hope you love it as much as I do!
- 1 medium red bell pepper
- 1 tbsp olive oil
- 1 (5 ounce) can tuna, drained (no salt added)
- 1.5 tbsp mayo
- 1 green onion, sliced thin
- 1/4 tsp kosher salt (or more to taste)
- Black pepper, to taste
- juice of 1/2 lemon
- 4 pickled jalapeños (optional)
- 1/4 cup shredded sharp cheddar
- Preheat oven to 375 degrees.
- Slice a red bell pepper in half lengthwise and carefully remove the seeds and stem. Place bell pepper on a baking sheet and brush interior of the bell pepper with the olive oil. Flip the peppers over so they are skin side up. Brush the backs with the remaining oil. Place in oven (cut side down still) and bake until the peppers are tender, yet still slightly firm to hold it's shape, about 10-12 minutes.
- Meanwhile, in a bowl, combine the tuna, mayo, green onion, kosher salt, black pepper and lemon juice. Mix to combine.
- After 10 minutes, remove the bell peppers from the oven and flip so they are cut side up. Divide the tuna mixture among each half and stuff the pepper. Top each half with 2 slices of pickled jalapeno (if using) and sprinkle with sharp cheddar.
- Return stuffed peppers back to the oven and cook until cheese has melted, about 3 more minutes.
- Serve and enjoy!