Recipe by Derf
Terrific in a lunch box! From Cooking Light, 1988.
Top Review by Happy Harry #2
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.
- 1⁄2 cup cut fresh asparagus (1 inch)
- 1 (11 ounce) can mandarin oranges in light syrup, drained
- 1 cup red seedless grapes, halved
- 3⁄4 cup diagonally sliced celery
- 3 (6 1/2 ounce) cans solid white tuna, in water, drained and flaked
- 2 tablespoons plain low-fat yogurt
- 2 tablespoons reduced-calorie mayonnaise
- 6 leaves lettuce leaves
- 3 (6 inch) whole wheat pita bread, halved
Directions See How It's Made
- 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.