Chicken with Tonnato Sauce in Pita Pockets

Inspired by the northern Italian dish vitello tonnato, or veal in tuna sauce, this sandwich features the unusual combination of chicken with creamy tuna sauce and roasted peppers

Giorgio Celmo

Ingredients

1 3-ounce can chunk light tuna packed in water drained

1/4 cup mayonnaise

2 tablespoons nonfat plain yogurt

1 1/2 tablespoons chicken broth

1-2 tablespoons lemon juice

1 teaspoon anchovy paste

1 clove clove garlic minced

Pinch cayenne pepper

3 pita breads cut in half crosswise

6 large lettuce leaves rinsed and dried

12 ounces cooked skinless chicken or left over rotisserie chicken works well

2 red bell peppers, roasted and sliced or 3-ounce jars roasted red peppers, drained, rinsed and sliced

Directions

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.

3.     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.