---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Fish, Seafood
       Yield: 1 servings
       1 lg Red bell pepper
   3 1/4 oz Chunk light tuna
            - packed in water or oil,
            - drained & slightly mashed
     1/2 c  Canned garbanzo beans
            - drained
       1    2-in piece of cucumber
            - preferably English
            - hot-house peeled,
            - and cut into fine dice
       3 tb Dried currants
       2 tb Slivered almonds
            - lightly toasted
       2    Scallions; thinly sliced
       4 tb Plain low-fat yogurt
       1 ts Curry powder
     1/2 ts Ground ginger
   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.