Crunchy Tuna Salad in Pepper Cups
Description:
Indulge in a delightful dish that not only tantalizes your taste buds but also pleases your eyes with its lovely presentation on a luncheon plate. This Crunchy Tuna Salad served in Pepper Cups offers a burst of flavors and textures, complemented by the refreshing crunch of cucumber sticks, juicy tomato wedges, and a zesty lemon wedge on the side. Each bite is a symphony of taste, with the perfect balance of savory tuna, crisp vegetables, and tangy lemon, creating a dish that’s as satisfying as it is nutritious. Plus, it’s easy to make and won’t break the bank, making it an ideal choice for a weeknight meal or a quick lunch/snack option.
Nutritional Information (per serving):
- Calories: 153.4
- Fat Content: 5.8g
- Saturated Fat Content: 2.6g
- Cholesterol Content: 25.2mg
- Sodium Content: 336.4mg
- Carbohydrate Content: 11g
- Fiber Content: 3.2g
- Sugar Content: 5.3g
- Protein Content: 15.6g
Ingredients:
- 1 packet unflavored gelatin
- 1/2 cup water
- 1 green pepper
- 1 onion
- 1/2 cup canned tuna
- 2 tomatoes
- 1/2 head iceberg lettuce
- 1 lemon, rind of
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 4 lettuce leaves
- 1/4 cup sour cream
Instructions:
| Step | Instructions |
|---|---|
| 1 | Sprinkle gelatin over water to soften, and let it stand for 5 minutes. |
| 2 | Pour consommé into a medium saucepan. |
| 3 | Cut the green pepper in half crosswise to form shells, then carefully remove the core and seeds. |
| 4 | Bring the consommé to a boil, then add the pepper shells cut side up. |
| 5 | Cover and boil for 3 minutes. |
| 6 | Remove the pepper shells, turn them upside down on a paper towel to drain, then refrigerate. |
| 7 | Bring the consommé back to a boil, add the onion, and boil for 30 seconds. |
| 8 | Stir in the softened gelatin until it dissolves completely, then pour the mixture into a bowl. |
| 9 | Refrigerate until the mixture is partially set. |
| 10 | Fold in the tuna, tomatoes, chopped lettuce, lemon peel, lemon juice, salt, and pepper. |
| 11 | Spoon the mixture into the prepared pepper shells, piling it high. |
| 12 | Refrigerate for at least 4 hours or until set. |
| 13 | At serving time, place each pepper cup on a lettuce leaf. |
| 14 | Garnish with a dollop of sour cream. |
Presentation:
To enhance the presentation of this dish, arrange cucumber sticks, tomato wedges, and a lemon wedge around the plate, providing a vibrant contrast of colors and flavors. Squeezing some fresh lemon juice over the salad as you eat adds a burst of citrusy freshness, elevating the overall dining experience.
Tips:
- For a variation, try using red or yellow peppers instead of green for a pop of color.
- You can customize the salad by adding ingredients like diced celery, chopped herbs, or olives for extra flavor and texture.
- Make sure to drain the tuna well to avoid excess moisture in the salad.
- To make it ahead of time, prepare the salad mixture and refrigerate it overnight. Fill the pepper cups just before serving to keep them crisp.
With its enticing combination of flavors and textures, this Crunchy Tuna Salad in Pepper Cups is sure to become a favorite in your recipe repertoire. Enjoy it as a satisfying one-dish meal or serve it as a delightful appetizer at your next gathering. Bon appétit! 🍽️
