Tuna Salad In Pita
Terrific in a lunch box! from cooking light, 1988.
Steps
Cover and cook asparagus in a small amount of boiling water 4 minutes or until crisp tender.
Drain and let cool.
Combine asparagus , drained mandarin oranges , grape halves and sliced celery , set aside.
Combine tuna , yogurt , and mayonnaise , stirring to coat.
Add asparagus mixture , tossing gently.
Spoon 3 / 4 cup tuna mixture into each lettuce lined pita half.
Ingredients
fresh asparagus, mandarin oranges in light syrup, red seedless grapes, celery, solid white tuna, plain low-fat yogurt, reduced-calorie mayonnaise, lettuce leaves, whole wheat pita bread