Ingredients
4 yellow and orange bell peppers
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 (5-oz.) cans tuna, drained
1 large stalk celery, finely chopped
1/2 small red onion, minced
1/3 c. mayonnaise
2 tbsp. chopped dill, plus more for garnish
2 tbsp. pickle relish
1 tbsp. Dijon mustard
1 tbsp. fresh lemon juice
8 slices Swiss cheese
Freshly chopped chives, for serving
Preparation
Step 1Preheat oven to 425°. Cut bell peppers in half lengthwise and remove seeds. Arrange peppers a baking sheet, drizzle with olive oil and season with salt and pepper. Roast, cut side up, until peppers are just tender but still a little crisp in the center, about 20 minutes.Step 2Meanwhile, in a large bowl, combine tuna, celery, red onion, mayo, dill, pickle relish, Dijon, and lemon juice. Mix until combined and season with salt and pepper. Fill roasted peppers with tuna mixture and top with cheese. Broil until cheese is golden and bubbly, about 3 minutes more.Step 3Sprinkle with chives and serve warm.
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