1/2 cup fresh basil, cut in a chiffonade.
5-oz can tuna, packed in water.
Three small Persian cucumbers, finely chopped.
2 tbsp finely chopped red onion black pepper.
2 tbsp lemon juice.
One red bell pepper washed, halved and cored.
1 tbsp prepared mustard sea salt.


Strain the tuna and put it into a mixing pot. Add onion, basil, and cucumbers and stir well. Fold in the salt and pepper, mustard and lemon juice. Stuff the tuna mixture into red pepper halves. Serve.