Total Time
19mins
Prep 15 mins
Cook 4 mins

Terrific in a lunch box! From Cooking Light, 1988.

Ingredients Nutrition

Directions

  1. Cover and cook asparagus in a small amount of boiling water 4 minutes or until crisp tender; drain and let cool.
  2. Combine asparagus, drained mandarin oranges, grape halves and sliced celery, set aside.
  3. Combine tuna, yogurt, and mayonnaise, stirring to coat.
  4. Add asparagus mixture, tossing gently.
  5. Spoon 3/4 cup tuna mixture into each lettuce lined pita half.
Most Helpful

Derf, Thank you for another wonderful recipe! To cut fat and calories even more, I used Napa cabbage leaves that I just put into boiling water after I scooped the asparagus out,for a ten count, drained and cooled, then used as a wrap for the tuna mixture. It was delish! Next time I think I will leave the mayo out..don't think it will even need it. I did add a good pinch of curry powder that I mixed with the yogurt.

Happy Harry #2 July 31, 2005