January 28, 2025
Air Fryer Green Pepper Tuna Melts
Air Fryer Green Pepper Tuna Melts
2 servings | 15 minutes
INGREDIENTS
- 2 cans Tuna (drained)
- 2 tbsps Red Onion (finely chopped)
- 1 stalk Celery (finely chopped)
- 2 tbsps Capers (chopped)
- 1/3 cup Mayonaise
- 1/2 tsp Black Pepper (freshly ground)
- 2 Green Bell Pepper (large, quartered, seeds and stem removed)
- 2 ozs Cheddar Cheese (shredded)
METHOD
- Preheat the air fryer to 375oF (190oC).
- In a bowl, combine the tuna, onion, celery, capers, mayonnaise, and black pepper.
- Stuff the peppers evenly with the tuna mixture and top with cheese.
- Place the stuffed peppers in the air fryer basket and cook for three to five minutes or until the cheese is melted. Enjoy!
NOTES
- Leftovers: Best enjoyed immediately or refrigerate in an airtight container for up to two days.
- Serving Size: One serving is equal to four pieces.
- Canned Tuna: One can of tuna is equal to 165 grams or 5.8 ounces, drained.
- More Flavor: Add parsley and/or dill. Add chopped pickles and hot sauce.
Nutrition Facts
(Amount per serving)
541 calories
39g fat
9g carbs
3g fiber
4g sugar
40g protein
103mg cholesterol
1048mg sodium
3mg iron
Ingredients For The Salad 1 can white beans (drained and rinsed) 2 cans sardines (4.5 oz cans in olive oil, roughly chopped in large chunks) 1 cup cherry tomatoes (halved) 2 green onions (chopped) 1 to 2 jalapenos (chopped, seeds removed if you don't want the heat) 1 cup fresh Italian parsley (chopped) For The Dressing 2 teaspoons Dijon mustard 1 lime (zested and juiced) 1 to 2 garlic cloves (minced) 1 teaspoon sumac 1 to 2 teaspoon Aleppo pepper flakes Instructions Step 1 To make the dressing, combine the mustard, lime zest and juice, garlic, sumac, and Aleppo, and a good dash of kosher salt and black pepper in a small mixing bowl. Whisk, and while whisking vigorously, drizzle in 1/3 cup extra virgin olive oil, until emulsified. Step 2 In a large bowl, combine the beans, sardines, tomatoes, onions, jalapenos, and parsley. Toss gently to combine. Step 3 Pour the dressing over the salad and toss to combine. Taste and adjust seasoning to your liking. Nutrition and Cooking Times Serves: 4 | Prep time: 15 minutes | Cook time: 15 minutes Total time: 30 minutes Nutrient Value per serve: Calories: 239.7kcal | Protein: 22.7g | Fat: 7.8g | Carbohydrates: 20.9g
In this bulletin...
Ingredients 2 tbsp honey Juice and zest of 1 lime 1 tbsp olive oil 1 lb boneless skinless chicken, cubed 1 garlic clove, minced Salt & pepper, to taste 2 cups cooked rice (white or brown) 1 tbsp lime juice 1 tbsp chopped cilantro (optional) 1–2 ripe avocados, mashed Juice of ½ lime Salt & pepper, to taste Instructions Step 1 Marinate the chicken In a medium bowl, whisk together the honey, lime juice and zest, olive oil, garlic, salt, and pepper. Add in the cubed chicken. Toss to coat. Cover and refrigerate for 15–30 minutes. Step 2 Cook it golden Heat your best skillet for cooking chicken over medium-high. Sear the chicken without stirring for 2–3 minutes, then cook through, about 6–8 minutes total. Temp should hit 165°F. Step 3 Brighten the rice Fluff the warm rice with a fork. Stir in lime juice, salt, and cilantro if you like. Keep it fresh, not heavy. Step 4 Smash the avocados In a bowl, mash the avocados with lime juice, salt, and pepper. Don’t overdo it you want texture. Think creamy with little bites left in. Step 5 Stack it tall Place a ramekin or ring mold on the plate. Spoon in a layer of rice, then avocado, then the honey lime chicken. Press gently, lift the mold. A little tower of joy. Nutrition and Cooking Times Serves: 4 | Prep time: 15 minutes | Cook time: 15 minutes Total time: 30 minutes Nutrient Value per serve: Calories: 420kcal | Protein: 32g | Fat: 18g | Carbohydrates: 32g