Curried Tuna Salad In Red Pepper Recipe
Servings: 1
Ingredients
- 1 lrg Red bell pepper
- 3 1/4 ounce Chunk light tuna packed in water or possibly oil, liquid removed & slightly mashed
- 1/2 c. Canned garbanzo beans liquid removed
- 1 x 2-in piece of cucumber preferably English warm-house peeled, and cut into fine dice
- 3 Tbsp. Dry currants
- 2 Tbsp. Slivered almonds lightly toasted
- 2 x Scallions, thinly sliced
- 4 Tbsp. Plain low-fat yogurt
- 1 tsp Curry pwdr
- 1/2 tsp Grnd ginger
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 in 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 471g | |
| Calories 477 | |
| Calories from Fat 97 | 20% |
| Total Fat 11.08g | 14% |
| Saturated Fat 2.89g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 436mg | 18% |
| Potassium 1214mg | 35% |
| Total Carbs 63.04g | 17% |
| Dietary Fiber 12.0g | 40% |
| Sugars 27.61g | 18% |
| Protein 33.87g | 54% |
