Tuna Tartare Stuffed Capsicums

• 4 medium red capsicums
• 185g can tuna in springwater
• 3 spring onions, chopped
• 1 cup cooked rice
• 1/2 cup corn kernals
• 1/3 cup KRAFT* Tartare Sauce
• 1/4 cup chopped Italian parsley
• 2 tablespoons chopped pittted Kalamata olives
• 1 teaspoon grated lemon rind
• salt and pepper, to taste
• olive oil spray
• salad, to serve

1. Cut the tops off the capsicums and reserve.
2. Remove and discard the seeds and membrane inside and place on a lined baking tray.
3. Mix together the tuna, spring onion, rice, corn, tartare sauce, parsley, olives, rind and seasonings until well combined.
4. Spoon the tuna mixture evenly between the 4 capsicums and replace the lids on the capsicums.
5. Spray with oil then bake at 190C for 20-25 minutes or until tender.
6. Serve with a salad.

red capsicums, tuna, spring onions, rice, corn kernals, italian parsley, olives, lemon rind, salt, olive oil spray, salad

Taken from www.kraftrecipes.com/recipes/tuna-tartare-stuffed-capsicums-104413.aspx (may not work)