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 chic

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 sauceand roasted peppers. Source:
Eating Well Magazine - July/August, 1992 Reformatted for Meal Master
by: CYGNUS, HCPM52C C.MINEAH

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