Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         red bell pepper
   1      3 1/4 ounces  light tuna -- packed in water or
                        -- o
                        drained and slightly mashed
     1/2  cup           canned garbanzo beans -- drained
   1      2 in piece    cucumber -- preferably English
                        hot-house peeled -- and diced
   3      tablespoons   dried currants
   2      tablespoons   slivered almonds -- lightly toasted
   2                    scallions -- thinly sliced
   4      tablespoons   plain low-fat yogurt
   1      teaspoon      curry powder
     1/2  teaspoon      ground ginger

Preparation:

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.