Curried Tuna Salad in Red Pepper
Yield
1 servingPrep
15 minCook
?Ready
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
sweet red bell peppers
|
|
| 3 ¼ | ounces |
tuna
light, chunked, packed in water or oil, drained & slightly mashed |
|
| ½ | cup |
chickpeas (garbanzo beans)
canned, drained |
|
| 2 | inches |
cucumbers
peeled, cut into fine dice |
*
|
| 3 | tablespoons |
currants
dried |
|
| 2 | tablespoons |
almonds
slivered, lightly toasted |
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 4 | tablespoons |
yogurt
plain, low fat |
|
| 1 | teaspoon |
curry powder
|
|
| ½ | teaspoon |
ginger
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
sweet red bell peppers
|
|
| 93.9 | ml/g |
tuna
light, chunked, packed in water or oil, drained & slightly mashed |
|
| 118 | ml |
chickpeas (garbanzo beans)
canned, drained |
|
| 2 | inches |
cucumbers
peeled, cut into fine dice |
*
|
| 45 | ml |
currants
dried |
|
| 3E+1 | ml |
almonds
slivered, lightly toasted |
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 6E+1 | ml |
yogurt
plain, low fat |
|
| 5 | ml |
curry powder
|
|
| 2.5 | ml |
ginger
ground |
|
Directions
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.
