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.

Ingredients

• 0.5 (8 ounce) jar roasted red peppers, drained
• 4 (5 ounce) cans water-packed tuna, well drained
• 4 hard-boiled eggs, chopped
• 0.5 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®)

Steps

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