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.

Makes 6 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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 garlic, minced
Pinch cayenne pepper
3 8-inch 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 2 3-ounce jars roasted red peppers, drained, rinsed and sliced

1. 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.
2. To assemble the sandwiches, line pita halves with lettuce and fill with chicken or turkey, red pepper and a dollop of the tuna mixture.

NUTRITION INFORMATION: Per serving: 237 calories; 6 g fat (1 g sat, 1 g mono); 58 mg cholesterol; 20 g carbohydrate; 25 g protein; 3 g fiber; 456 mg sodium; 351 mg potassium.
Nutrition bonus: Vitamin C (88% daily value), Selenium (57% dv), Vitamin A (36% dv).
1 Carbohydrate Serving

TIP: Note: Canned white tuna comes from the large albacore and can be high in mercury content. Chunk light tuna, on the other hand, which comes from smaller fish—skipjack or yellowfin—is best for health-conscious eaters. According to a recent study, canned white tuna samples averaged about 315 percent more mercury than chunk light tuna samples. (The chunk light tunas averaged 0.132 parts per million mercury content, while the white [albacore] tunas averaged 0.412 ppm.)

Tips: To poach chicken or turkey: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

To oven-roast peppers:
1. Preheat oven to 450°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.