Back story: Ever since a GIANT tub of mayo fell to the floor at a TOGO’s when I was in High School, splattering ALL OVER ME, I have had an aversion to it. When anything calls for mayo, I either skip it or sub it with tahini for the creamy “food lube” we all love.

This quick snack is Tahini Tuna Stuffed Peppers!  Keep in mind that you can make just the tuna portion and stuff it, dress it, add it, etc to anything you like, or just enjoy it solo. Tuna Melt, anyone?

While I love that you guys follow my recipes I prefer you use them as a guide and find your own palate preferences. Explore!

Tahini Tuna Stuffed Bell Peppers

1 Can of Tuna packed in Olive Oil 
1⁄4 Cup Kasandrinos
1⁄2 Cup Tahini
1⁄4 Cup Lemon Juice
1⁄2 Tsp Salt
1⁄2 Tsp Cumin
1⁄2 Tsp Fresh Dill
2 Large Bell Peppers

Open and conservatively drain the Olive Oil from the Tuna Can. You’re draining this Olive Oil to replace it with a better one: Kasandrinos!
Mix the tuna, tahini, KEVOO, lemon juice, salt, cumin and dill together in a mixing bowl and set aside.
Carefully cut open your bell peppers in either halves or into ‘fingers’ following the natural curves (nature’s sexy) of the pepper and remove the seeds.
Spoon the tuna into the cups and enjoy!

In Summer Eats (my digital cookbook), I make this recipe with zucchini ribbons for a full and fancy salad; perfect for lunch or parties.

It’s always a hit and my personal favorite “I just cooked all freaking day and am too tired slash lazy” meal.