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Tuna Salad in Pita

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“Terrific in a lunch box! From Cooking Light, 1988.”
READY IN:
19mins
SERVES:
6
UNITS:
US

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.

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