Tuna Italien

(Serves 4)

4 capsicums

1 tomato, chopped

1/2 cup celery, sliced

1 cup All-Bran

1/3 cup onion, chopped

12 oz. [325 gm.] tuna canned

2 tablespoons chopped parsley

1 teaspoon pepper

1 teaspoon salt

2 teaspoons lemon juice

Method: Remove tops of capsicums, take out the remaining seeds and place in boiling water for 3 minutes. Drain. Combine other ingredients and fill the capsicums with the mixture. Replace the tops and cook in a moderate for 25 minutes.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.36.