Hummus replaces mayo in this recipe for a flavorful twist on a favorite sandwich food. Makes 4 generous-sized portions. Pack them individually for a quick and nutritious lunch. Serve with a handful of spinach and a slice of tomato on light whole wheat bread.
Ingredients
- roasted red peppers: 0.5 jar (8 ounce jar, drained)
- water-packed tuna, well: 4 cans (5 ounce cans, drained)
- hard-boiled eggs: 4 piece (chopped)
- roasted garlic hummus: 0.5 cup
- bunch green onions: 1 piece (chopped)
- stalks celery: 2 piece (chopped)
- sriracha sauce: 2 Tbsp
- capers: 2 Tbsp
- seafood seasoning (such as Old Bay®): 4 tsp
Metric Conversion
Stages of cooking
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Drain roasted red peppers and pat dry. Puree in a food processor until finely chopped.
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Transfer roasted red peppers to a bowl. Add tuna, hard-boiled eggs, hummus, green onions, celery, Sriracha sauce, capers, and seafood seasoning. Mix together. Divide into individual 1-cup portions and refrigerate.
