INGREDIENTS:1 tsp. prepared pesto sauce
¼ cup plain yogurt
1 6-oz. can Genova(r) Tonno, Solid Yellowfin Tuna in Olive Oil, drained
1 Tbsp. toasted pinenuts
2 tsp. Parmesan cheese, grated
2 tsp. fresh basil leaves, julienne (or ¼ tsp. dry basil)
as needed, 6-inch spinach-flavored flour tortillasDIRECTIONS:Mix pesto with yogurt. Add drained tuna. Toss with Parmesan cheese, basil and toasted pinenuts. Serve wrapped in 6-inch spinach-flavored tortillas. May be garnished with arugula leaves, sliced black olives or sliced yellow tomatoes.SERVINGS:2 servingsPHOTO CREDIT:Photo Credit: CHICKEN OF THE SEA
