Ingredients Jump to Instructions ↓

  1. 1 Red bell pepper (large)

  2. 1 Light tuna - packed in water or o Drained and slightly mashed

  3. 1/2 cup 80g / 2.8oz Canned garbanzo beans - drained

  4. 1 Cucumber - preferably English Hot-house peeled - and diced

  5. 3 tablespoons 45ml Dried currants

  6. 2 tablespoons 30ml Slivered almonds - lightly toasted

  7. 2 Scallions - thinly sliced

  8. 4 tablespoons 60ml Plain low-fat yogurt

  9. 1 teaspoon 5ml Curry powder

  10. 1/2 teaspoon 2 1/2ml Ground ginger

Instructions Jump to Ingredients ↑

  1. Recipe Instructions CUT OFF THE TOP of the red pepper about one-third of the way down. Remove the seeds and membranes from both the top and bottom, and the stem from the top. Finely dice the top and put it in a medium-size bowl. Add the tuna, garbanzo beans, cucumber, currants, almonds and scallions to the bowl, and toss gently. Combine the yogurt with the curry and ginger, and mix it with the tuna salad. Spoon the tuna back into the red pepper before serving.


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