Go Back

Apple Tuna Salad Bell Pepper Sandwich

Prep Time20 mins
Total Time20 mins
Servings: 4 bell pepper halves


  • 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.