Dinner 5/12/09

TUNA BURGERS IN POCKETS:

1/2 cup minced red onion

1/4 cup chopped celery

1 tbsp non-fat cream cheese

2 tsp minced fresh dill

1 tsp fresh lemon juice

4 oz drained canned water-packed white tuna, flaked

1/4 cup plain dried bread crumbs

1/4 tsp freshly ground black pepper

1/4 cup plain non-fat yogurt

1 small (1 oz) sourdough pita, heated and halved crosswise

4 ice berg lettuce leaves 

1 large plum tomato, cut into 6 lengthwise slices

1. Spray medium nonstick skillet with not stick cooking spray.
2. Add onion and celery to skillet-cook over medium heat, stir frequently until vegetables are softened.
3. Add cream cheese, 1 tsp of dill and juice, stir to combine-remove from heat.
4. Form tuna mixture into two 3 inch patties. 
5. Place remaining 1 tbsp of bread crumbs onto sheet of wax paper or plate
6. One at a time, press each patty into crumbs turning to coat.
7. Then put the patties in a cooking spray covered skillet, and cook till brown on both sides
8. In a small bowl combine yogurt with 1 tsp of dill.
9. Fill each pita with lettuce leaves, then a tuna burger, and some tomato slices.
10. Top each burger with half of the yogurt mixture.