Low Carb Recipes

Roasted Vegetables with Tuna

Note: serves 4 . Total carbs 40

4 bell peppers
1 medium onion
1 small green Chile, - jalapeno or Serrano ( seeded and minced)
3 Tbs of olive oil
1 ½ Tbs 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, page 40, optional

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.

More Miscellaneous Low Carb Recipes

Spicy Corn Chips - Muy Bueno Refried Black Soybeans - Yellow Squash Tea Sandwiches - Awesome Olive Paste - Blue Cheese Dressing - Roasted Vegetables with Tuna - Buttery Tuna with Eggplant - Tabil Spice Mixture - Liptauer Cheese - Roasted Cabbage with Bacon - Brussels Sprouts with Cream Cheese - Chicken and Coconut Milk Curry - Mushroom and Pepper Topping - Curried Tofu, Mushroom and Pepper Delight - Crepes - Beef and Mushroom Crepe Filling - Yummy Daikon Cakes - Floating Eggs - Oriental Sesame Celery - Chard with Bacon Veggie Delight - Oriental-Style Tofu - Mushroom and Pepper - Ultimate Deviled Eggs - Ultimate Deviled Eggs with Ham - Ultimate Deviled Eggs with Smoked Salmon - Ultimate Deviled Eggs with Crabmeat