When the weather starts warming up, I don’t always want to cook. But that doesn’t mean I don’t want a substantial meal. In the spring, I always start eating salads after a long winter of stews and comfort foods, but I eventually get to a point where I need something more.
This is where my favorite no cook protein option comes in — tuna. I spiced it up with a couple of my favorite Ava Jane’s Kitchen seasoning blends, and then for a lower carb option, served it in green pepper taco “shells.” I like peppers better than lettuce or other vegetable wraps because they’re sturdy and crisp. You can use whatever color peppers you like; for a more festive option, maybe use a mix of red, green, and yellow.
Top these with cheese, sour cream, your favorite salsa, and some hot sauce for a Taco Tuesday experience that will be different than any other.
- 2 bell peppers seeded, stemmed, and cut into quarters
- sour cream for topping
- shredded cheese for topping
- hot sauce for topping
- Combine all the tuna ingredients in a bowl and mixwell.
- Spoon the mixture into the bell pepper shells and then topwith your favorite toppings.
- Serve immediately.