| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Breads, Ethnic, Main dish, Muffins & r, Sandwiches | 6 | Servings |
INGREDIENTS
| Dorothy Cross TMPJ72B | ||
| 3 | 8-inch pita breads | |
| 1 | 3-ounce tuna packed in | |
| Cut in half crosswise | ||
| Water, drained | ||
| 6 | Lettuce leaves | |
| 1/4 | c | Reduced-calorie mayonnaise |
| Rinsed and dried | ||
| 2 | T | Nonfat yogurt |
| 3/4 | lb | Cooked skinless chicken |
| Or | ||
| 1 1/2 | T | Defatted reduced-sodium |
| Turkey, thinly sliced | ||
| Chicken stock | ||
| 2 | Red bell peppers, roasted | |
| 1/2 | T | Fresh lemon juice |
| And sliced, or 2 2.6-oz | ||
| 1 | t | Anchovy paste |
| Jars roasted red peppers | ||
| 10 | Garlic, minced | |
| Drained, rinsed and | ||
| Sliced | ||
| 1 | pn | Cayenne pepper |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 1287
Calories From Fat: 845
Total Fat: 95.2g
Cholesterol: 377.9mg
Sodium: 3655.1mg
Potassium: 206.5mg
Carbohydrates: 31.2g
Fiber: 1.2g
Sugar: <1g
Protein: 79.8g