2 cups water
23 cup barley
1 12ounce can albacore tuna packed in water,
drained and broken into chunks
12 cup diced celery
1/2 cup seeded and chopped roma tomatoes
1/2 cup chopped red onion
3 tablespoons fresh lemon juice
2 teaspoon Dijon mustard
2 to 3 tablespoons reduced-calorie mayonnaise
salt and pepper to taste
large green, yellow, or bell pepper halves
Bring water to over high heat.
Add barley and return to a boil.
Reduce heat, cover, and simmer 35 to 40 minutes or until
barley is tender, stirring occasionally.
Let stand, covered, for 5 minutes.
Drain if necessary and cool completely.
Toss cooled barley with tuna, celery, tomatoes, and red onion.
Combine lemon juice, mustard, and mayonnaise.
Toss dressing with salad to coat ingredients evenly.
Season to taste with salt and pepper.
Core and seed 2 large bell peppers.
Cut in half lengthwise and blanch in boiling water, about 1 minute.
Remove and rinse with cold to stop cooking
.Stuff into pepper halves.
Serve on lettuce leaves with salad overflowing onto leaves.
Comments
Post a Comment