Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Red bell pepper
3 1/4 oz Chunk light tuna
- packed in water or oil,
- drained slightly mashed
1/2 c Canned garbanzo beans
- drained
1 2-in piece of cucumber
- preferably English
- hot-house peeled,
- and cut into fine dice
3 tb Dried currants
2 tb Slivered almonds
- lightly toasted
2 Scallions; thinly sliced
4 tb Plain low-fat yogurt
1 ts Curry powder
1/2 ts Ground ginger

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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