Tuna Stuffed Red Bell Pepper for 2 Birdy

[wilderness]

Tuna Stuffed Red Bell Pepper for 2 Birdy

2 servings

3 ounce tuna in olive oil, drained and oil reserved
1/2 small red onion, minced
1/2 cup well drained and rinsed canned chickpeas or cannellini beans
1 tablespoons toasted pine nuts
1 tablespoons minced thyme
1 tablespoon minced tarragon
Juice of one lemon
Salt and pepper to taste

1 medium red bell pepper cut in half lengthwise, seeds and membrane scraped out with a small spoon*

Place the tuna in a medium size bowl and flake it with a fork. Add 2 (1) tablespoons of the reserved tuna oil, onion and 1/2 (1/4) cup of the chickpeas. Combine well.

Place remaining chickpeas in a blender or use an immersion blender to puree them with the remaining tuna oil. Add to the bowl with the tuna and chickpeas. Add the thyme, tarragon and lemon juice and combine well. If the mixture seems dry, add a tablespoon of extra virgin olive oil. Season with salt and pepper to taste.

Divide and fill the pepper halves with the tuna mixture; sprinkle the pine nuts over the top. Cover and allow to stand at room temperature for 1 hour before serving.
Place the tuna in a medium size bowl and flake it with a fork. Add 2 (1) tablespoons of the reserved tuna oil, onion and 1/2 (1/4) cup of the chickpeas. Combine well.

Place remaining chickpeas in a blender or use an immersion blender to puree them with the remaining tuna oil. Add to the bowl with the tuna and chickpeas. Add the thyme, tarragon and lemon juice and combine well. If the mixture seems dry, add a tablespoon of extra virgin olive oil. Season with salt and pepper to taste.

Divide and fill the pepper halves with the tuna mixture; sprinkle the pine nuts over the top. Cover and allow to stand at room temperature for 1 hour before serving.
Place the tuna in a medium size bowl and flake it with a fork. Add 2 (1) tablespoons of the reserved tuna oil, onion and 1/2 (1/4) cup of the chickpeas. Combine well.

Place remaining chickpeas in a blender or use an immersion blender to puree them with the remaining tuna oil. Add to the bowl with the tuna and chickpeas. Add the thyme, tarragon and lemon juice and combine well. If the mixture seems dry, add a tablespoon of extra virgin olive oil. Season with salt and pepper to taste.

Divide and fill the pepper halves with the tuna mixture; sprinkle the pine nuts over the top. Cover and allow to stand at room temperature for 1 hour before serving.