The Tri-City Herald's Food & Wine section Aug. 10 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Peppers Stuffed with Tuna
Yield: 4 to 6 tapas servings
1 (5-ounce) can tuna in water, drained (see note)
1/4 medium onion, finely chopped
1 tablespoon mayonnaise
1 teaspoon freshly squeezed lemon or lime juice
1/2 teaspoon freshly ground black pepper
12 small sweet peppers, like pimentos, cored
Smoked paprika, optional
Mix tuna, onion, mayonnaise, lemon juice and pepper in a small bowl.
Scoop tuna into each pepper, dividing evenly. Sprinkle with smoked paprika, if desired.
Per serving (based on 6): 80 calories; 2g fat; no saturated fat; 10mg cholesterol; 8g protein; 9g carbohydrate; 5g sugar; 1.5g fiber; 100mg sodium; 15mg calcium.
McClatchy-Tribune Information Services