Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup boiling water
1/2 ounce sun-dried tomatoes -- (about 15)
3/4 cup tomatoes -- diced, peeled,
-- seeded
1 tablespoon chopped fresh chives
1 can water-packed tuna -- (6-oz)
1/2 cup nonfat ranch dressing
1 tablespoon dijon mustard
freshly ground pepper
1 tablespoon capers
1 1/2 pounds cooked chicken -- in 1/8-inch slices
romaine lettuce -- washed crisped
8 lemon wedges |
Preparation:
In a small bowl, pour boiling water over tomatoes and let sit 5 minutes. Drain and chop. Mix with fresh tomatoes. Sprinkle with chives and toss. Place undrained tuna in processor or blender. Add salad dressing, mustard, and pepper. Puree. If too thick, add a little water. Stir in capers. Roll 24 slices of chicken into tubes. Arrange lettuce on platter. Place chicken rolls on lettuce. Pour tuna sauce over chicken. Sprinkle with tomato mixture. Put lemon wedges around edge.
8 servings/Serving size: 1/8 recipe |
