| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Main dish, Sandwiches, Ethnic, Breads, Muffins & r |
6 |
Servings |
INGREDIENTS
|
|
Dorothy Cross TMPJ72B |
| 3 |
|
8-inch pita breads |
| 1 |
cn |
(3-ounce) tuna — packed in |
|
|
Cut in half crosswise |
|
|
Water — drained |
| 6 |
lg |
Lettuce leaves |
| 1/4 |
c |
Reduced-calorie mayonnaise |
|
|
Rinsed and dried |
| 2 |
tb |
Nonfat yogurt |
| 3/4 |
lb |
Cooked skinless chicken — |
|
|
Or |
| 1 1/2 |
tb |
Defatted reduced-sodium |
|
|
Turkey — thinly sliced |
|
|
Chicken stock |
| 2 |
|
Red bell peppers — roasted |
| 1/2 |
tb |
Fresh lemon juice |
|
|
And sliced — or (2) 2.6-oz |
| 1 |
ts |
Anchovy paste |
|
|
Jars roasted red peppers |
| 10 |
ml |
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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