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Curried Tuna Salad in Red Pepper

Submitted by opiejuan

YIELD

1 serving

PREP

15 min

COOK

?

READY

20 min

Ingredients

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

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.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 118g (4.2 oz)

Amount per Serving

Calories 97 25% of calories from fat

% Daily Value *

Total Fat 3g 4%

Saturated Fat 1g 3%

Trans Fat 0g

Cholesterol 7mg 2%

Sodium 152mg 6%

Total Carbohydrate 4g 4%

Dietary Fiber 3g 12%

Sugars g

Protein 15g

Vitamin A 28% • Vitamin C 108%

Calcium 5% • Iron 7%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber