Ingredients
14 oz (400g) canned light tuna, drained
1 1/2 cups diced cherry tomatoes
1 medium bell pepper, finely chopped
2 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 tsp dried oregano
1/2 tsp garlic powder
Salt and pepper to taste
Optional: 2 tbsp halal feta cheese (calf rennet-free), for topping
Instructions
Preheat oven to 200°F (95°C) if using parchment-lined cups.
In a large bowl, flake the tuna with a fork.
Add diced tomatoes, bell pepper, olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
Gently mix until just combined.
Divide into 4 parchment-lined silicone lunch cups or ramekins.
Optional: Top with crumbled halal feta cheese.
Bake for 5 minutes to warm through (optional) or refrigerate for 15 minutes to set.
Notes
Store in an airtight container in the refrigerator for up to 2 days.
For a vegan version, omit feta and use vegan cheese if desired.
Adjust lemon juice and oil quantities to taste.
Use bell peppers in multiple colors for visual appeal.
- Prep Time: 10
- Cook Time: 5
- Category: Meals
- Method: Assembling
- Cuisine: Modern American
- Diet: Low Carb
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 45mg