Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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