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LOW-FAT COOKING

Hold the Mayo

September 05, 1996|DONNA DEANE | TIMES TEST KITCHEN DIRECTOR

Yogurt "cheese"--yogurt thickened by draining off the whey--is the low-fat substitute for mayonnaise in this smoked tuna salad sandwich. Soft lavash, an American and Iranian flatbread usually sold three loaves to a package, is used as a wrap.

This recipe makes enough tuna salad to fill one lavash, which is then cut into pieces to serve six. Serve the sandwiches with soup or salad. Or double the recipe and put them out on a platter during a party--they're easy to eat standing up.

The sandwich is layered with alfalfa sprouts, chopped tomatoes and thin sliced red onions. For extra crunch, a layer of romaine or leaf lettuce may be rolled into the sandwich.

LAVASH ROLLED WITH SMOKED TUNA SALAD AND FRESH VEGETABLES

The sandwich may be prepared ahead, rolled and chilled for an hour before serving.

2 cups plain yogurt

1 (9-ounce) can tuna, packed in water, drained and flaked

1/2 cup minced celery

1 tablespoon grated onion

1 tablespoon prepared horseradish

2 teaspoons lemon juice

1/4 teaspoon liquid smoke, optional

1 teaspoon salt

1 (15-ounce) package lavash

1/2 (6-ounce) carton alfalfa sprouts

3 Roma tomatoes, chopped

1 small red onion, sliced paper-thin

Use yogurt strainer, or line colander or kitchen strainer with double thickness of damp cheesecloth and set in bowl, keeping bottom of strainer several inches above bottom of bowl. Spoon in yogurt. Cover and chill 5 to 24 hours.

Combine drained yogurt, tuna, celery, onion, horseradish, lemon juice, liquid smoke and salt. Cover and chill.

To assemble, spread tuna mixture over surface of 1 lavash to within 1 inch of edges. Sprinkle alfalfa sprouts, then tomatoes and sliced red onion over tuna. Roll up lavash from long edge. Cut roll into 1 1/2-inch slices to serve.

Makes 6 servings.

Each serving contains about:

330 calories; 784 mg sodium; 17 mg cholesterol; 5 grams fat; 50 grams carbohydrates; 25 grams protein; 3.56 grams fiber.

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