My mother taught me many things: how to be a loyal friend, a loving partner, a patient parent, an engaged citizen—and how to make the most of a humble can of tuna. She was always busy, yet somehow managed to prepare nourishing meals on the fly. Watching her transform a single can of tuna into salads, sandwiches, pasta dishes, and more inspired this Stuffed Pepper Tuna Melt.
Now my sister and I joke about how often we reach for canned tuna. If you’ve ever turned your nose up at it, give it another chance—canned tuna is an affordable, shelf-stable source of protein that’s convenient for quick meals. Opting for responsibly sourced tuna and varieties known to be lower in mercury is an easy way to make this pantry staple part of a smarter routine. I often choose Wild Planet Skipjack Tuna when I can; skipjack is generally lower in mercury and Wild Planet is a brand I like for sustainable practices. You can find it at many stores, but feel free to use whatever sustainably sourced tuna you prefer.
One of my favorite comfort-food uses for canned tuna is the classic tuna melt: crisp bread, creamy tuna salad, and bubbling melted cheese. For a lower-carb twist, I swapped the bread for roasted bell pepper—and it’s delicious. This Stuffed Pepper Tuna Melt is fast, satisfying, and ideal for a busy weeknight or a quick lunch. The roasted pepper serves as a sweet, tender vessel for the tuna and gives the dish a fresh, lighter feel than a sandwich. I hope you enjoy this version as much as I do.
- 1 medium red bell pepper
- 1 tbsp olive oil
- 1 (5 ounce) can tuna, drained (no salt added)
- 1.5 tbsp mayo
- 1 green onion, sliced thin
- 1/4 tsp kosher salt (or more to taste)
- Black pepper, to taste
- juice of 1/2 lemon
- 4 pickled jalapeños (optional)
- 1/4 cup shredded sharp cheddar
- Preheat the oven to 375°F (190°C).
- Slice the red bell pepper in half lengthwise and remove the seeds and stem carefully. Place the pepper halves on a baking sheet, cut side down. Brush the interior and the skin side lightly with olive oil so they roast evenly. Bake until the peppers are tender but still hold their shape, about 10–12 minutes.
- While the peppers roast, combine the drained tuna, mayonnaise, sliced green onion, kosher salt, black pepper, and lemon juice in a bowl. Mix until well combined and taste, adjusting salt and pepper if needed.
- Remove the peppers from the oven and turn them cut side up. Divide the tuna salad between the two pepper halves, stuffing each evenly. If you like a bit of heat, place two pickled jalapeño slices on each stuffed pepper half.
- Sprinkle the shredded sharp cheddar over the stuffed peppers. Return them to the oven and bake just until the cheese melts and becomes slightly bubbly, about 3 more minutes.
- Remove from the oven and let cool slightly before serving. Enjoy warm.