This bright, protein and fibre packed summer dish brings together wild tuna, creamy white beans, and a zesty cilantro lime dressing. It is light yet satisfying, with refreshing herbs, a gentle heat, and a creamy texture balanced by crisp mini peppers. Perfect for meal prep!
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2 (142b/5 oz) cans wld tuna chunks in water, no salt added, drained
398 ml (14 fl oz) white navy beans, rinsed and drained well
1/2 cup green peas, thawed or lightly blanched fresh peas
1/2 cup packed cilantro, finely chopped
3 green onion tops, thinly sliced
3 tbsp Primal Kitchen mayo
3 tbsp unsweetened coconut yogurt or Greek yogurt
1 lime, zested
2 tbsp fresh lime juice
1 tsp garlic powder
2 tsp chili powder
1/2 tsp chili flakes, adjust to taste
1 tsp salt, adjust to taste
1 lb mini peppers, halved lengthwise and seeded, for serving
Micro cilantro, for garnish
Servings4
Prep Time
15 mins
In a large bowl, add the drained tuna and gently break it apart with a fork.
Add the remaining filling ingredients and gently mix until well combined. Taste and adjust salt as needed.
Spoon the mixture into halved mini peppers or serve alongside for dipping.
Finish with fresh micro cilantro just before serving.
