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Creamy Tuna & Pepper Stuffed Pittas with Pickle Yogurt
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Built by the community using Tuna salad yogurt peppers pickles
A fresh and tangy tuna salad made creamy with yogurt instead of mayo, loaded into crisp pepper strips and served with a sharp pickle yogurt dip. Quick, satisfying, and surprisingly good.
Cooking Ability Level
Prep
10 mins
Cook
0 mins
Serves
2
Difficulty
Easy
Budget
Cheap
Calories
280
Ingredients
- 2 tins of tuna (160g each, drained)
- 150g plain yogurt, divided
- 2 mixed peppers, halved and deseeded
- 6 pickles (gherkins), finely chopped, plus 1 tbsp pickle brine
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt and black pepper to taste
- 1 tbsp olive oil
1. Slice one pepper into thin strips and set aside for serving. Halve the remaining pepper and place cut-side down on a plate — these are your scooping vessels.
2. Make the tuna salad: in a bowl, combine the drained tuna, 100g of the yogurt, Dijon mustard, lemon juice, and half the chopped pickles. Mix well and season generously with salt and black pepper.
3. Make the pickle yogurt dip: stir the remaining 50g yogurt together with the rest of the chopped pickles and the tablespoon of pickle brine. Season with a little black pepper and set aside.
4. Arrange the pepper halves on a board or plate. Spoon the tuna salad generously into and over the pepper halves.
5. Scatter the pepper strips alongside for dipping and scooping. Drizzle the stuffed peppers with a little olive oil.
6. Serve immediately with the pickle yogurt dip on the side.
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Nutrition per Serving
280
Calories
38g
Protein
12g
Carbs
8g
Fat