Beverly's tuna spread - recipe - Sunset's Kitchen Cabinet - Column

Sunset, July, 1993 by Beverly Zegarski

2 large eggs

1 can (12 oz.) albacore tuna in water, drained

1 large (about 1/4-lb.) carrot, peeled and grated

1 medium-size (10-oz.) red bell pepper, stemmed, seeded, and diced

3/4 cup diced celery

1/2 cup unflavored nonfat yogurt

2 tablespoons sweet pickle relish

Salt and pepper

8 tiny (about 4-in.-wide) pocket breads, cut in half crosswise, or unsalted crackers

In a 1 1/2- to 2-quart pan, cover eggs with 1 inch cool water. Place over high heat until water just begins to simmer; turn heat to low and cook 15 minutes. Drain and immerse eggs in cold water; when cool, shell and dice eggs.

In a bowl, stir tuna with a fork to break into bite-size pieces. Add eggs, carrot, bell pepper, celery, yogurt, and sweet pickle relish; mix. Add salt and pepper to taste. Serve, or cover and chill up to 1 day.

Arrange pocket breads slightly apart in a 10- by 15-inch pan. Bake in a 400 |degrees~ oven until toasted, about 10 minutes; turn over after 5 minutes. Spoon tuna mixture onto bread. Makes 16.

Per piece: 89 cal. (13 percent from fat); 8 g protein; 1.3 g fat (0.3 g sat.); 11 g carbo.; 188 mg sodium; 35 mg chol.