Tuna and pepper curd

Ingredients for 1 servings:

• 1 bell pepper(s), red
• 1 can tuna, in its own juice
• 250 g low-fat curd cheese
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar, white
• 1 tbsp parsley, chopped, possibly frozen
• salt and pepper
• Paprika powder, hot

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

SIS-compatible

Wash the bell pepper, remove the seeds and stem, and dice very finely (if you have a Tupperware Quick Chef, you can use that; it works really well). Drain the tuna a bit and add it to the diced bell peppers. Add the quark, oil, vinegar, and spices, and mix well. This dip is quick to make and can be enjoyed on its own as a low-carb evening meal, served on small crackers at a buffet, used as a dip for vegetable sticks, or piped into bell pepper quarters using a piping bag.