Sunday, July 1, 2012
Gluten-Free Roasted Pepper Tuna Melt
I have been eating wheat free for 6 months now and feeling great. There is still a lot to learn. We recently received a bread maker and plan to take it for a spin soon.
If you eat gluten free, then you can understand the pain that comes with the price. At almost $6.00 for a loaf of bread I definitely avoid eating it every day. I've been exploring options that do not include bread, gluten-free pasta or rice.
One night I was looking for a simple dinner solution and came up with stuffing tuna salad into green pepper boats. If you aren't a fan of canned tuna or tuna in general, I understand. Try canned chicken or salmon instead. The green pepper was an excellent substitute for bread and also caters to any low-carb dieters out there.
Prep time: 5 - 10 minutes
Cook time: 15 - 20 minutes
Tuna Salad Mix
- 2 cans of tuna in water
- 1/2 medium sweet onion, diced
- 1/2 TBSP fresh or dried cilantro
- 1/2 TBSP fresh or dried dill
- 2 TBSP of mayo (substitute with cream cheese if you prefer it)
- 1 tsp of garlic powder
- 1/2 TBSP of yellow or Dijon mustard
- Salt and pepper
Other Items Needed:
- 2 green peppers, halved
- 1 or 2 cups of mozzarella cheese
- Optional: Hot sauce
Combine in a bowl and set aside. Cut green peppers in half and remove all contents. Each half should appear like a bowl or boat shape. Fill each half with the tuna salad mix. Do not cover with cheese yet. Place the peppers into a shallow baking dish and in the oven at 425 for 15 minutes, uncovered. After 15 minutes, add the cheese to each half and bake for an additional 4 to 5 minutes. The cheese should be melted and bubbly.
Serve and enjoy.
This meal is great for lunch or dinner. It's budget friendly, quick and wheat free!