When someone asks me what food I DISlike, I truthfully have a hard time coming up with one. Except for cottage cheese- I still can’t stand it! In all seriousness, I find myself to be a very open and adventerous eater, but I haven’t always been this way. Much like my husband has grown to eat and enjoy more vegetables, among many other foods, I too have learned to introduce new foods into my diet over time for reasons of craving more variety and seeking nutrition from new sources.
Canned tuna was something my college roommate would frequently make for lunch and I could not STAND to be in the house when she broiled up a tuna melt. She would offer me a bite and before I could even taste it the smell would shut down any curiousity I had.
For years this canned smelly fish was something I avoided like the plague; however, as I started working and bringing my lunch to work everyday, I became more open to trying quick and easy sources of protein. Little by little, I purchased different brands and got inspired to try interesting flavor combinations by different blogs, to finally now ENJOY canned tuna for lunch!
Last week I was sent a dietitian care package from Wild Planet, and I knew I had to use the canned tuna for a lunch meal prep. Wild Planet uses sustainable fishing methods (line and pole caught) to source premium wild tuna from some of the best fisheries in the world. I’m trying out their canned Albacore Tuna that is not packed with additional water (no draining needed!), but plan to try some of their other canned and pouch varieties in the future. These small tuna mean they contain very low levels of mercury, but in no way skimp on protein (32 grams per can) or omega-3 fatty acids that are essential for brain health and fighting inflammation.
My latest canned tuna creation are these Italian Tuna Salad Stuffed Peppers, which make a refreshing, delicious, and nutritious lunch!
What is your favorite way to enjoy tuna?
Italian Tuna Stuffed Peppers- serves 2
2 [5 oz.] cans packed in water albacore tuna
3 tablespoons roasted garlic hummus
3 celery stalks, chopped finely
1/4 cup chopped sundried tomatoes
3 tablespoons balsamic vinegar
ground black pepper
2 green bell peppers, cut in half, cored, and cleaned
In a medium mixing bowl, combine the tuna, hummus, celery, sundried tomatoes, and balsamic vinegar. Use a fork to mix everything together, taste and add black pepper as desired.
Stuff each pepper half with equal amounts of the tuna salad. Pack in sealable containers and serve with your favorite fruit and some side snacks.