As I’m writing this post, it’s truly a race against time. It’s a race against time, because I’m sick and in that “I can’t keep my head up any longer” phase of sickness.
I knew I should’ve written this post last night, but I got home too late and I went straight to bed. It was an exhausting weekend, but a productive, fun one.
Having said all that, there is no way I’d let today go by without this recipe, which is my new favorite way to eat a sandwich.
To quickly recap the weekend, Saturday started off early with about 4.5 hours of registry shopping (wedding registry!) While it was fun, it was tiring for sure – should we register for the gray plates or the soft gray plates? Should we go all-clad or stay with non-stick? Should we get a new toaster?
These are the questions you find yourself asking when you’re registering. We went to The Mall at Short Hills, which is definitely the country’s best mall (I’ll fight to the death to defend that!) and did three stores (again, exhausting!) – Crate & Barrel, Williams Sonoma and Macy’s.
But heck, at least we’re done!
After that, we went straight into NYC for a friend’s rooftop party who lives right on Mulberry Street in the heart of Little Italy and also, the heart of the San Gennaro festival (a giant street festival to commemorate Italian immigrants who settled into the area.)
Then Sunday I ran a million errands, made this recipe (and devoured it for lunch), cleaned up the apartment and then went wedding dress shopping (for the fourth time) with my mother and sister at Kleinfeld’s (for the second time)… and I found the dress!!
So you see… a productive, but jam-packed weekend. I woke up this morning all achey, so I’m going to drink a lot of fluids and rest. I apologize in advance if I’m slow to respond to your e-mails or social media.
This recipe: the combination of sweet apple, mild Greek yogurt, crunchy celery and the savoriness of the tuna is unbeatable. You can make a big batch of this and enjoy it as a salad or you can stuff it in bell peppers for an added crunchy, refreshing bite!
This keeps very well in the fridge, so make a big batch and have it for lunch this week!
What are your favorite ways to replace the bread in your sandwiches?
Nutritional Information & Recipe
Apple Tuna Salad Bell Pepper Sandwich
- 1 large Granny Smith apple
- 1/2 cup chopped celery
- 2 packed cups of baby arugula
- 1 5 oz can tuna in water
- 2 large red bell peppers
- For the fayonnaise:
- 2/3 cup + 2 tablespoons nonfat plain Greek Yogurt
- 1 tablespoon whole grain or dijon mustard
- 1/2 teaspoon garlic powder
- 1 tablespoon lemon juice
- salt and pepper to taste
- Combine all of the ingredients for the fayonnaise together in a small bowl and whisk until combined. Set aside.
- Slice the apple halfway lengthwise and spiralize it, using Blade B. Add the apple to a large bowl with the celery, arugula, tuna and fayonnaise. Toss to combine thoroughly.
- Slice the top off of both the bell peppers and slice in half. Deseed and remove any of the white inside flesh.
- To assemble the sandwiches, fill each bell pepper with the apple tuna salad.