Category: Bread

Dorothy Cross TMPJ72B

3 8-inch pita breads

1 can (3-ounce) tuna -- packed in

Cut in half crosswise

Water -- drained

6 large Lettuce leaves

1/4 cup Reduced-calorie mayonnaise

Rinsed and dried

2 tbsp Nonfat yogurt

3/4 lb Cooked skinless chicken --

Or

1 1/2 tbsp Defatted reduced-sodium

Turkey -- thinly sliced

Chicken stock

2 Red bell peppers -- roasted

1/2 tbsp Fresh lemon juice

And sliced -- or (2) 2.6-oz

1 tsp Anchovy paste

Jars roasted red peppers

10 ml Garlic -- minced

Drained -- rinsed and

Sliced

1 pinch Cayenne pepper

In a food processor or blender, combine tuna, mayonnaise, yogurt, chicken stock, lemon juice, anchovy paste, garlic and cayenne; process until smooth. Taste and adjust seasonings. To assemble the sandwiches, line pita halves with lettuce and fill with chicken or turkey, red pepper and a dollop of the tuna mixture. Serves 6.



191 calories per serving: 5 grams fat, 226 mg sodium, 50 mg cholesterol.



COMMENTS: Inspired by the northern Italian dish vitello tonnato, or veal in tuna sauce, this sandwich features the unusual combination of chicken or turkey with creamy tuna sauce and roasted peppers. Source: Eating Well Magazine - July/August, 1992 Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH



Recipe By :



From: Date: 05/28



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip