Tuna Stuffed Bell Pepper with Homemade Mayonnaise

Ingredients

• Red Bell Pepper1 count (120 g)
• Egg1 count (55 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)
• Basil4 count (2 g)
• Mustard1 teaspoon (5 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Boil the egg in a small pot for 8-10 minutes. Remove, let cook some minutes, peel and cut in half.

2. 2

   Step 2

   In the meantime, cut the upper part of the bell pepper and remove the seeds.

3. 3

   Step 3

   Take the bell pepper to the microwave for 7 minutes or the oven/air fryer over 356 °F (180 °C) for 8 minutes.

4. 4

   Step 4

   You can also put the bell pepper in a pan with a bit of water. Cover and let cook over medium heat for 5-7 minutes.

5. 5

   Step 5

   Then put the cooked egg in the blender with the lemon juice, mustard, oil and a pinch of salt.

6. 6

   Step 6

   Blend until creamy. If necessary, add some water.

7. 7

   Step 7

   You can also use a hand blender.

8. 8

   Step 8

   Drain the tuna in a bowl and mix with the homemade mayonnaise. Add some chopped basil leaves.

9. 9

   Step 9

   Fill with bell pepper with the prepared mixture and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna Stuffed Bell Pepper with Homemade Mayonnaise can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.