Tuna Salad Bowls Recipe
- 3 1/2 ounces low-sodium chunk light tuna packed in water
- 1 1/2 tablespoons light champagne or red wine vinaigrette
- 4 small pimento-stuffed green olives, chopped
- 1/8 cup juice packed mandarin oranges, drained
- 2 teaspoons minced red onion
- 1/2 teaspoon minced garlic
- 1 medium red bell pepper, halved and seeded
- At home: Stir all ingredients except bell peppers in a medium plastic container with lid. Place pepper halves in baggie.
- At work: Spoon half of tuna into each bell pepper 'bowl.' Serve immediately.
