Chicken with Tonnato Sauce in Pita Pockets
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 sauce and roasted peppers.
- 1 3-ounce can chunk light tuna packed in water, drained (see Note)
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons nonfat plain yogurt
- 1 1/2 tablespoons reduced-sodium chicken broth
- 1-2 tablespoons lemon juice
- 1 teaspoon anchovy paste
- 1 clove clove garlic, minced
- Pinch cayenne pepper
- 3 pita breads, cut in half crosswise
- 6 large lettuce leaves, rinsed and dried
- 12 ounces cooked skinless chicken or turkey, thinly sliced (see Tip)
- 2 red bell peppers, roasted and sliced (see Tip), or 3-ounce jars roasted red peppers, drained, rinsed and sliced
- On the Side:
- Rainbow Chopped Salad
- Garlic-Tomato Toasts
- Other main: Ultimate Beef Chili
- Combine tuna, mayonnaise, yogurt, broth, lemon juice, anchovy paste, garlic and cayenne in a food processor or blender; process until smooth. Taste and adjust seasonings.
- To assemble the sandwiches, line pita halves with lettuce and fill with chicken or turkey, red pepper and a dollop of the tuna mixture.
- To oven-roast peppers:
- 1. Preheat oven to 450Â°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.
- 2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
- 3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.
- 4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.
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