Tuna Boat Appetizers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Cucumber1 Orange Bell Peppers1 Yellow Bell Peppers1 Red or Green Bell Pepper6 Cherry Tomatoes6 oz Can of Water Packed Tuna 2 Hard-boiled eggs 4-5 Tbs Reduced Fat Mayonnaise 2 Tbs Pickle Relish 2 Tbs Onion 1 tsp Lemon JuicePepper to taste
Drain water from tuna.
Cut cucumber in half lengthwise. Using a potato peeler, cut long thin slices for the sails. Cut the cucumber slices in half and make them into sails using a skewer.
Cut bell peppers lengthwise into 2 inch thick slices to make a base. Cut them thick enough that the sides curb up to hold the tuna salad. Remove all seeds. If needed, shave a little from the bottom to help them sit flat.
Cut the cherry tomatoes in half.
In a mixing bowl, mix the tuna, mayonnaise, pickle relish and lemon juice. Chop up the hard boiled eggs and finely chop the onions and add them to the bowl. Salt and pepper to taste. Add just a little more mayonnaise if the salad seems to be too dry.
Spoon the tuna fish salad into the pepper boat bases. Position the cucumber sail towards the front of the pepper boat and push the toothpick down into the base. Place one half of a cherry tomato in the boat.
Refrigerate until ready to serve.
Serving Size: makes 12 appetizers
Number of Servings: 12
Recipe submitted by SparkPeople user VEHAMILTON1.
Cut cucumber in half lengthwise. Using a potato peeler, cut long thin slices for the sails. Cut the cucumber slices in half and make them into sails using a skewer.
Cut bell peppers lengthwise into 2 inch thick slices to make a base. Cut them thick enough that the sides curb up to hold the tuna salad. Remove all seeds. If needed, shave a little from the bottom to help them sit flat.
Cut the cherry tomatoes in half.
In a mixing bowl, mix the tuna, mayonnaise, pickle relish and lemon juice. Chop up the hard boiled eggs and finely chop the onions and add them to the bowl. Salt and pepper to taste. Add just a little more mayonnaise if the salad seems to be too dry.
Spoon the tuna fish salad into the pepper boat bases. Position the cucumber sail towards the front of the pepper boat and push the toothpick down into the base. Place one half of a cherry tomato in the boat.
Refrigerate until ready to serve.
Serving Size: makes 12 appetizers
Number of Servings: 12
Recipe submitted by SparkPeople user VEHAMILTON1.
Nutritional Info Amount Per Serving
- Calories: 88.3
- Total Fat: 4.7 g
- Cholesterol: 28.6 mg
- Sodium: 276.6 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.0 g
- Protein: 5.7 g
Member Reviews