1 pineapple
2 cans (6 1/2 oz. each) tuna in water, drained & broken into chunks
1 c. strawberries (reserve 4 whole berries for garnish), sliced
2 c. cantaloupe or honeydew melon balls
1/4 tsp. ground ginger
2 tbsp. lime juice
2 tbsp. coarsely chopped dry roasted almonds
Dash of ground ginger
Pineapple yogurt

Select a pineapple with fresh green leaves. Cut pineapple lengthwise into quarters through green top. Cut along curved edges of quarters with grapefruit knife to remove fruit. Cut fruit into chunks; remove core. Drain fruit and invert shells to drain.

Place pineapple chunks, tuna, sliced strawberries and melon balls in large bowl. Sprinkle with 1/4 teaspoon ginger and the lime juice and toss. Cover and refrigerate 1 hour.

Spoon pineapple mixture into shells; sprinkle with almonds and dash of ginger. Spoon 1 tablespoon yogurt onto each serving and garnish with reserved whole strawberries. 4 servings - 255 calories each.