Apple Tuna Salad Bell Pepper Sandwich
Try this Apple Tuna Salad Bell Pepper Sandwich recipe, or contribute your own.
Try this Apple Tuna Salad Bell Pepper Sandwich recipe, or contribute your own.
- Carbohydrate 11.758378125 g
- Cholesterol 8.925 mg
- Fat 2.44018875 g
- Fiber 2.71770618986338 g
- Protein 5.938289375 g
- Saturated Fat 0.19391875 g
- Serving Size 1 1 bell pepper halve (145g)
- Sodium 184.94125 mg
- Sugar 9.04067193513662 g
- Trans Fat 1.76114625 g
- Calories 92 calories
Step-by-step
- Combine all of the ingredients for the fayonnaise together in a small bowl and whisk until combined. Set aside.
- Slice the apple halfway lengthwise and spiralize it, using Blade B. Add the apple to a large bowl with the celery, arugula, tuna and fayonnaise. Toss to combine thoroughly.
- Slice the top off of both the bell peppers and slice in half. Deseed and remove any of the white inside flesh.
- To assemble the sandwiches, fill each bell pepper with the apple tuna salad.
Managing Moisture and Crunch
Swapping traditional bread for bell peppers removes gluten while introducing structural rigidity, but watery vegetables can quickly dilute dressing. Thoroughly scrape out the internal white ribs and seeds from the red bell peppers before filling, as excess moisture collects here and makes the dish soggy. When spiralizing the Granny Smith apple using Blade B, let the strands drain on paper towels for five minutes if the fruit releases excessive juice. This drying step keeps the mixture cohesive rather than watery. Dijon mustard and lemon juice provide acid that cuts through the richness of the tuna and dressing base while delaying enzymatic browning in the raw apple.
Assembly Order and Texture
Folding the ingredients together requires careful sequencing to maintain distinct textures. Combine the dressing components—lemon juice, Dijon mustard, garlic powder, and Miracle Whip—in a small bowl and whisk until completely smooth before introducing solid items. Add the canned tuna, chopped celery, baby arugula, and spiralized apple to the bowl last, tossing gently to coat every component evenly. Pack the finished salad firmly into the prepared pepper cavities just before serving to maintain the crisp bite of the pepper walls.
