Tuna Salad in Pita

1. 1

   Cover and cook asparagus in a small amount of boiling water 4 minutes or until crisp tender; drain and let cool.

2. 2

   Combine asparagus, drained mandarin oranges, grape halves and sliced celery, set aside.

3. 3

   Combine tuna, yogurt, and mayonnaise, stirring to coat.

4. 4

   Add asparagus mixture, tossing gently.

5. 5

   Spoon 3/4 cup tuna mixture into each lettuce lined pita half.

* Per serving · 4 servings · Values may vary.

No additional tips available.