Paleo Tuna and Egg Salad Stuffed Capsicums

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Poor hubby is recovering at home this week with a dreaded case of ‘man flu’. Whilst he is sick, it’s still nice to have some company and someone to entertain the littlies whilst I whip up a healthy lunch. Usually lunch is some left over heated up soup or a ‘salad sandwich’ (lettuce in place of bread) in between playing umpire to the kidlets. But today I actually had a some time to create these little beauties:

INGREDIENTS

. 1 capsicum, halved
. 2 x 90 g tins tuna in springwater
. 2 hard boiled eggs, chopped
. 1 medium gherkin, finely diced
. 1 tbspn capers
. 1 – 2 tbspn finely chopped onion
. 2 tbspn quality mayonnaise
. Dash garlic powder, to taste
. Salt and pepper

METHOD

1. Place capsicum halves in baking tray and place under hot grill for 20 min, turning once during cooking
2. Peel off any blackened skin
3. Combine remaining ingredients and stuff into capsicum halves

This was a very simple and tasty lunch. My daughter polished off the left over tuna and egg salad much to our chagrin, she is a hungry little munchkin! But it’s a very easy way to get her to eat some fish so I really can’t complain.

Hope you enjoy šŸ™‚

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2 thoughts on “Paleo Tuna and Egg Salad Stuffed Capsicums

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