Tuna Pepper Salad

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Every since I could chew I’ve loved peppers. My parent’s had a garden in our backyard and one huge section was dedicated to just peppers from sweet to hot they grew them. I use to eat my ham and cheese sandwiches with green pepper strips on the side, not chips. I still love peppers to this day. I could just eat them plain. I’m a huge veggie eater and we always have peppers in our home.

Lately I’ve been trying to eat more fish. My mom used to make a pasta salad with peppers, onions, tuna, elbow noodles, and mayonnaise. As much as I love eating that I don’t like how I felt after eating it. Mayo, pasta.. So instead I chose to leave those two ingredients out, and still enjoy my mother’s salad – and that’s where Tuna Pepper Salad takes form.

Tuna Pepper Salad

Makes 6 servings – 10 minute recipe

2 Red Bell Peppers

2 Green Bell Peppers
1 Medium Sweet Onion
2 Cans Solid White Tuna
1 Heaping Teaspoon Plain 0% Chobani Greek Yogurt
1/4 Teaspoon Dijon Mustard
1/2 Teaspoon Lemon Juice
Pinch of Salt & Pepper

Start by washing the peppers. Chop peppers and onions and set aside.

Open and drain the water from the tuna. Use a fork to mash tuna.

Add yogurt, mustard, lemon, salt and pepper. Mix well.
Once mixed toss in the peppers and onions

Mix it all up – enjoy on flat breads, crackers,

or you could just it on it’s own because it’s that good.