Bell pepper halves turn this tarragon tuna salad into crisp, hand-held “boats.” Greek yogurt and Dijon form the dressing, while celery, sweet onion, parsley, and fresh tarragon add texture and a fresh herbal finish.
Ingredients
- 3 (5-ounce) cans or pouches wild-caught tuna, drained well
- 3 celery ribs, diced small
- 1 small sweet onion, diced small
- 1/3 cup plain Greek yogurt
- 2 teaspoons Dijon mustard
- A small handful fresh parsley, chopped
- 2 tablespoons freshly squeezed lime or lemon juice
- A small handful fresh tarragon leaves, picked and chopped
- 1/4 teaspoon sea salt, or to taste
- 1/4 teaspoon ground white or black pepper
- 2 red bell peppers, for serving
Make the tuna boats
- Whisk the Greek yogurt, Dijon, lime or lemon juice, sea salt, and pepper together in a large mixing bowl.
- Chop the celery, onion, parsley, and tarragon finely, then add them to the dressing.
- Add the drained tuna and toss until everything is evenly coated.
- Cut the stems from the bell peppers. Use a paring knife to remove the remaining pith and seeds, then turn the peppers upside down to shake out loose seeds.
- Cut each pepper vertically through the middle of the stem area to create four boats.
- Spoon the tuna salad into the bell pepper halves and serve immediately.
Draining the tuna well helps the yogurt dressing stay creamy instead of watery, and finely chopping the vegetables makes the filling easier to spoon into the pepper halves.
