Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Crunchy Tuna Salad in Pepper Cups Recipe
    Lost? Site Map

    Crunchy Tuna Salad in Pepper Cups

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Derf's Note:

    Lovely presentation on a luncheon plate, place cucumber sticks, tomato wedges and a lemon wedge around on the plate. squeeze some lemon on as eating. Lots of good taste and crunch! (cook time is chill time) from Canadian Diabetes Association.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Serving

    Directions:

    1. 1
      Sprinkle gelatin over water to soften, let stand 5 minutes.
    2. 2
      Pour consommé into medium saucepan.
    3. 3
      Cut peppers in half crosswise to form shells, remove core and seeds carefully.
    4. 4
      Bring consommé to boil, add pepper shells cut side up.
    5. 5
      Cover and boil 3 minutes.
    6. 6
      Remove shells, turn upside down on paper towel, to drain, then refrigerate.
    7. 7
      Bring consommé back to boiling, add onion and boil 30 seconds.
    8. 8
      Stir in gelatin until it dissolves.
    9. 9
      Pour into a bowl.
    10. 10
      Refrigerate until partially set.
    11. 11
      Fold in tuna, tomatoes, chopped lettuce, lemon peel, lemon juice, salt and pepper.
    12. 12
      Spoon into pepper shells, piling high.
    13. 13
      Refrigerate at least 4 hours until set.
    14. 14
      Place each pepper on a lettuce leaf at serving time.
    15. 15
      Garnish with a dollop of sour cream.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Crunchy Tuna Salad in Pepper Cups

    Serving Size: 1 (320 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 153.3
     
    Calories from Fat 52
    34%
    Total Fat 5.8 g
    8%
    Saturated Fat 2.6 g
    13%
    Cholesterol 25.1 mg
    8%
    Sodium 336.3 mg
    14%
    Total Carbohydrate 10.9 g
    3%
    Dietary Fiber 3.1 g
    12%
    Sugars 5.3 g
    21%
    Protein 15.5 g
    31%

    The following items or measurements are not included:

    condensed less sodium consomme

    lemons, rind of

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites