Serves 6
5 cans tuna in water, drained
2 tablespoons avocado-oil mayonnaise (optional)
1 tablespoon mustard (I like spicy brown or Dijon)
1 tablespoon pickle juice, from a jar of pickles
2 hard-boiled egg
whites, finely diced
1 small red onion,
finely diced
1 red pepper, finely diced
1 orange pepper, finely diced
1 yellow pepper, finely diced
1 medium carrot, finely diced
1 rib celery, finely diced
1 jalapeño pepper, seeded
and finely diced (optional)
Salt, to taste
Freshly ground lemon pepper or black pepper, to taste
Freshly ground Trader
Joe’s Everyday Seasoning,
to taste (optional)
Bell peppers in assorted colors, for stuffing
In a bowl, mix together tuna, avocado mayo (if using), mustard, pickle juice, hard-boiled egg whites, onions, all diced peppers, carrots, celery, jalapeño, salt, pepper, and Everyday Seasoning (if using). Taste and adjust seasoning as needed.
Remove pith and seeds from the bell peppers that you’re stuffing. Fill peppers with tuna salad and serve. Save remaining tuna salad for later uses.
Make ahead: This tuna salad keeps well in the fridge for up to 1 week.
To read more, subscribe to Ami
