Spicy Tuna and Hummus Salad

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.

INGRIDIENT

½ (8 ounce) jar roasted red peppers, drained

4 (5 ounce) cans water-packed tuna, well drained

4 hard-boiled eggs, chopped

½ cup roasted garlic hummus

1 bunch green onions, chopped

2 stalks celery, finely chopped

2 tablespoons Sriracha sauce

2 tablespoons capers

4 teaspoons seafood seasoning (such as Old Bay®)

DIRECTION

Step: 1

Drain roasted red peppers and pat dry. Puree in a food processor until finely chopped.

Step: 2

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.

NUTRITION FACT

Per Serving: 343 calories; protein 43.4g; carbohydrates 12.4g; fat 12.6g; cholesterol 270.8mg; sodium 1813.9mg.

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