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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 6 |
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Terrific in a lunch box! From Cooking Light, 1988. Ingredients:
1/2 cup cut fresh asparagus (1 inch) |
1 (11 ounce) can mandarin oranges in light syrup, drained |
1 cup red seedless grapes, halved |
3/4 cup diagonally sliced celery |
3 (6 1/2 ounce) cans solid white tuna, in water, drained and flaked |
2 tablespoons plain low-fat yogurt |
2 tablespoons reduced-calorie mayonnaise |
6 leaves lettuce leaves |
3 (6 inch) whole wheat pita bread, halved |
Directions:
1. Cover and cook asparagus in a small amount of boiling water 4 minutes or until crisp tender; drain and let cool.
2. Combine asparagus, drained mandarin oranges, grape halves and sliced celery, set aside.
3. Combine tuna, yogurt, and mayonnaise, stirring to coat.
4. Add asparagus mixture, tossing gently.
5. Spoon 3/4 cup tuna mixture into each lettuce lined pita half.
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