Roasted Vegetables with Tuna

4 bell peppers
1 medium onion
1 small green Chile, - jalapeno or Serrano ( seeded and minced)
3 tablespoon of olive oil
1 ½ tablepoonss of fresh lemon juice.
2 hard cooked eggs, cut into wedges
2 and( 3 ¼) cans of light tuna packed in oil, drained.
6 anchovy fillets

Preheat oven to 475 F. put the peppers and onion on a baking sheet on the top shelf of the oven for 30 minutes. Add the tomatoes for at least 5 minutes. The vegetables should be soft and very well browned.

Peel and seed the peppers, then dice them. Peel and dice the onion. Peel the tomatoes and take out as many seeds as you can and dice the flesh. Save any juice for the salad.

Put the vegetables in a serving bowl and stir in the chile.

Whisk the oil and lemon juice together in a small bowl and add salt and pepper to taste. Pour the dressing over the vegetables and toss gently.

Crumble the tuna on top of the egg salad and arrange the egg slices over the tuna. Sprinkle the top anchovies over the salad and serve.

Serves 4.

Carb Count: 10 carbs per serving.

Lower Your Blood Sugar Naturally
Re-gain Control over Your Sugar levels Now.
Over 8 Years Proven Success. Try it Today!

Carb Counter

Return to Seafood Recipe Index

Do you have a recipe you'd like to share? Please email us Diabetic Low Carb Recipe