Shared by DeniseM
This makes a great healthy lunch!
Cut mini sweet peppers in half, scoop out insides, and set aside
For Tuna Salad
1 can of tuna, drained
3 hard-boiled eggs chopped very fine
Mayo to taste, about 1/4 to 1/2 cup
Dill Pickle Relish to taste, about 1/8 to 1/4 cup (or use Sugarfree sweet pickle relish made with Splenda)
Salt and Pepper and/or Seasoning Salt to taste
Mix and fill mini sweet pepper haves. Makes a great lunch!