Curried Tuna Salad in Red Pepper

• 1 large sweet red bell peppers
• 3 1/4 ounces tuna light, chunked, packed in water or oil, drained & slightly mashed
• 1/2 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
• 1/2 teaspoon ginger ground

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

sweet red bell peppers, tuna, chickpeas, cucumbers, currants dried, almonds, scallions, yogurt plain, curry powder, ginger ground

Taken from recipeland.com/recipe/v/curried-tuna-salad-red-pepper-36773 (may not work)