October

Spicy Shrimp and Fettuccine

Yield: 4 servings

Ingredients

• 8 ounces uncooked fettuccine
• 1 tablespoon olive oil
• 1/2 teaspoon crushed red pepper
• 4 garlic cloves, minced
• 1 pound large shrimp, peeled and deveined
• 2 cups chopped plum tomato (about 5)
• 2 tablespoons reduced-fat sour cream
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1/2 teaspoon kosher salt
• 1/4 cup freshly grated Parmesan cheese

Preparation

Cook pasta according to the package directions, omitting salt and fat. Drain.

Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. Stir in tomatoes and next 4 ingredients (through salt); bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta; cook 1 minute or until thoroughly heated.

Place 1 1/2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately.

Spinach, Caramelized Onion, and Bacon Pizza

Photography: Randy Mayor; Styling: Jan Gautro

Yield: 4 servings (serving size: 2 wedges)

Ingredients

• Dough:
• 1 cup bread flour, divided
• 1 cup warm water (100° to 110°)
• 1 teaspoon sugar
• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 3/4 cups all-purpose flour, divided
• 1/2 teaspoon salt
• Cooking spray
• Topping:
• 4 bacon slices, chopped
• 1 (10-ounce) package fresh spinach
• 2 cups (1/4-inch-thick) sliced onion
• 2 teaspoons sugar
• 1 tablespoon butter
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1/2 teaspoon freshly ground black pepper
• 1 cup 2% reduced-fat milk
• 1 tablespoon cornmeal
• 1 cup (4 ounces) grated fresh Parmesan cheese

Preparation

To prepare dough, lightly spoon the bread flour into a dry measuring cup, and level with a knife. Combine 1/2 cup bread flour, warm water, 1 teaspoon sugar, and yeast, stirring with a whisk. Let stand 15 minutes.

Lightly spoon 1 1/2 cups all-purpose flour into a dry measuring cup; level with a knife. Combine 1 1/2 cups all-purpose flour, 1/2 cup bread flour, and salt in a large bowl, stirring with a whisk.

Make a well in center of mixture. Add yeast mixture to flour mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 20 minutes.

To prepare topping, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon aside. Add spinach to drippings in pan; sauté 2 minutes or until wilted. Place spinach in a colander, pressing until barely moist. Add onion and 2 teaspoons sugar to pan; cook 12 minutes or until golden brown, stirring frequently. Remove from heat; cool.

Melt butter in a medium saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add 3 tablespoons flour and pepper, stirring with a whisk; cook 30 seconds. Gradually add milk, stirring constantly with a whisk. Cook 5 minutes or until thick and bubbly, stirring constantly with a whisk.

Preheat oven to 475º.

Roll dough into a 12-inch circle on a floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray adn sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Spread milk mixture evenly over dough; top with spinach and onion.

Bake at 475° for 20 minutes. Sprinkle evenly with bacon and cheese; bake an additional 5 minutes or until golden brown. Cut pizza into 8 wedges.

Roasted Cabbage Rolls



Ingredients
Cabbage rolls:
1 (3-pound) head cabbage
2 tablespoons water
Cooking spray
1 onion, slivered
1 cup water
1/3 cup uncooked long-grain rice
1 cup diced Granny Smith apple
2/3 cup chopped green onions
1/2 cup 2% reduced-fat milk
1 1/4 teaspoons garlic salt
3/4 teaspoon dried rubbed sage
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1 large egg
1 pound ground turkey
1/4 cup water
Basting glaze:
4 bacon slices, chopped
1/3 cup dark corn syrup
3 tablespoons tomato paste
1 1/2 tablespoons water
3/4 teaspoon salt
Preparation
To prepare cabbage rolls, core cabbage using a serrated knife. Place cabbage in an 8-inch square baking dish or 2-quart casserole; add 2 tablespoons water. Loosely cover with heavy-duty plastic wrap. Microwave at high 9 minutes, rotating baking dish a half-turn after 5 minutes. Cover dish and let stand 15 minutes. Discard any tough dark green leaves. Remove 8 light-colored cabbage leaves. Cut off raised portion of the main vein of each leaf, and set leaves aside. Finely chop enough remaining cabbage to measure 1/2 cup, and set aside. Coarsely chop enough remaining cabbage to measure 2 cups; arrange in bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with slivered onion.

Bring 1 cup water to a boil in a small saucepan. Add rice; reduce heat to medium-low, and cook 8 minutes. Drain well.

Preheat oven to 350°.

Combine 1/2 cup finely chopped cabbage, rice, apple, and the next 7 ingredients (apple through egg). Crumble turkey over mixture; stir just until blended. Place about 1/2 cup turkey mixture in center of each cabbage leaf. Fold in edges of leaves, and roll up; place cabbage rolls on top of coarsely chopped cabbage. Cut several 1/4-inch-deep slits across top of each roll. Pour 1/4 cup water over rolls. Cover with foil, and bake at 350° for 30 minutes.

To prepare basting glaze, cook the bacon in a small saucepan over medium heat for 3 minutes or until lightly browned. Remove from heat. Remove bacon from pan; discard bacon drippings. Return bacon to pan; stir in corn syrup and remaining ingredients. Uncover cabbage rolls; spoon one-third basting glaze over cabbage rolls. Bake, uncovered, 1 hour, basting with basting glaze every 20 minutes. Spoon about 1/4 cup remaining cabbage on each of 8 plates; top each with 1 cabbage roll.

Tilapia Tacos with Peach Relish

Yield: 4 servings (serving size: 2 tacos and about 1/2 cup salsa)
Ingredients
Salsa:
2 cups finely chopped peeled peach (about 2 medium)
1/2 cup finely chopped red onion
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 jalapeño pepper, seeded and finely chopped
1 garlic clove, minced
Remaining ingredients:
1/2 cup panko (Japanese breadcrumbs)
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 pound tilapia, cut into 2-inch strips
Cooking spray
8 (6-inch) corn tortillas
Preparation
To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.

Preheat oven to 375°.

Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.

Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.

Sweet-Spicy Glazed Salmon

Yield: 4 servings (serving size: 1 fillet)

Ingredients

• 3 tablespoons dark brown sugar
• 1 tablespoon low-sodium soy sauce
• 4 teaspoons Chinese-style hot mustard
• 1 teaspoon rice vinegar
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• Cooking spray
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

Preheat oven to 425°.

Combine first 4 ingredients in a saucepan; bring to a boil. Remove from heat.

Place fish on a foil-lined jelly roll pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 12 minutes. Remove from oven.

Preheat broiler.

Brush sugar mixture evenly over salmon; broil 3 inches from heat 3 minutes or until fish flakes easily when tested with a fork.

Pork Chops Stuffed with Feta and Spinach

Yield: 4 servings (serving size: 1 pork chop)

Ingredients

• Cooking spray
• 4 garlic cloves, minced and divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 5 sun-dried tomatoes, packed without oil, diced
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1/4 cup (1 ounce) crumbled reduced-fat feta cheese
• 3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
• 1/2 teaspoon grated lemon rind
• 4 (4-ounce) boneless center-cut loin pork chops, trimmed
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1/4 teaspoon dried oregano

Preparation

Preheat broiler.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.

Couscous Salad with Chicken, Tomato, and Basil

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, minced
• 1 (15.75-ounce) can fat-free, less-sodium chicken broth
• 1 1/2 cups uncooked couscous
• 2 cups chopped tomato (about 1 1/4 pounds)
• 2 cups chopped roasted skinless, boneless chicken breast (about 2 breast halves)
• 1/3 cup thinly sliced fresh basil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup (1-ounce) crumbled feta cheese

Preparation

Combine 1 tablespoon olive oil and garlic in a large microwave-safe bowl, and microwave at high for 45 seconds. Add the broth; microwave at high 4 minutes or until mixture simmers. Gradually stir in couscous; cover and let stand 5 minutes. Fluff with a fork. Stir in the tomato, chicken, basil, vinegar, salt, and pepper. Drizzle with 1 tablespoon oil, and sprinkle with cheese.

Cuban Chicken Pizza

Yield: 4 servings (serving size: 1 pizza)

Ingredients

• 4 (8-inch) fat-free flour tortillas
• Cooking spray
• 1 (11-ounce) can no salt-added whole-kernel corn, drained
• 1/2 teaspoon cumin seeds
• 2 cups diced roasted chicken breast
• 1 (15-ounce) can black beans, rinsed and drained
• 1 garlic clove, minced
• 2 tablespoons fresh lime juice
• 3/4 cup Monterey Jack cheese with jalapeño peppers
• 4 teaspoons chopped fresh cilantro

Preparation

Preheat oven to 350°.

Place flour tortillas on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes or until edges are light brown. Remove from the oven; stack and press down to flatten. Set aside.

Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add corn to pan, and cook 1 minute or until lightly charred. Add cumin seeds; cook 5 seconds, stirring constantly. Add chicken, black beans, and garlic; cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice.

Place tortillas on baking sheet. Spoon 3/4 cup bean mixture onto each tortilla; top each with 3 tablespoons of cheese. Bake at 350° for 2 minutes or until the cheese melts. Sprinkle each pizza with 1 teaspoon cilantro.

Pork Chops Stuffed with Feta and Spinach

Yield: 4 servings (serving size: 1 pork chop)

Ingredients

• Cooking spray
• 4 garlic cloves, minced and divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 5 sun-dried tomatoes, packed without oil, diced
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1/4 cup (1 ounce) crumbled reduced-fat feta cheese
• 3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
• 1/2 teaspoon grated lemon rind
• 4 (4-ounce) boneless center-cut loin pork chops, trimmed
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1/4 teaspoon dried oregano

Preparation

Preheat broiler.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.

May

BBQ Chicken Pizza

4/5*

Yield: 6 servings (serving size: 1 wedge)

Ingredients

• 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
• 3/4 cup tomato chutney
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
• 2/3 cup diced plum tomato
• 3/4 cup (3 ounces) shredded extra-sharp white cheddar cheese
• 1/3 cup chopped green onions

Preparation

Preheat oven to 450°.

Place crust on a baking sheet. Bake at 450° for 3 minutes. Remove from oven; spread chutney over crust, leaving a 1/2-inch border.

Top chutney with chicken. Sprinkle diced tomato, cheese, and green onions evenly over chicken. Bake at 450° for 9 minutes or until cheese melts. Cut pizza into 6 wedges.

Note: If you can't find tomato chutney, make your own. Combine 2 cups diced plum tomato, 3 tablespoons brown sugar, 3 tablespoons cider vinegar, 1/8 teaspoon Jamaicañ jerk seasoning, and 1 minced garlic clove in a small saucepan; bring to a boil. Reduce heat to medium; cook 20 minutes or untril thickened.

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

3/5*

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Ingredients

• 1 cup boiling water
• 1/3 cup sun-dried tomatoes, packed without oil
• 2 teaspoons olive oil, divided
• 1/2 cup chopped shallots, divided
• 1 1/2 teaspoons sugar
• 3 garlic cloves, minced
• 2 1/2 tablespoons balsamic vinegar, divided
• 1/2 cup (2 ounces) crumbled goat cheese
• 2 tablespoons chopped fresh basil
• 3/4 teaspoon salt, divided
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/8 teaspoon freshly ground black pepper
• 3/4 cup fat-free, less-sodium chicken broth
• 1/4 teaspoon dried thyme
• 2 teaspoons cornstarch
• 2 teaspoons water

Preparation

Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.

Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.

Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.

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Mocha Pudding Cake

4/5*

Yield: 9 servings (serving size: 1 [3-inch] square and 2 tablespoons ice cream)

Ingredients

• 1 cup all-purpose flour
• 1 cup sugar, divided
• 6 tablespoons unsweetened cocoa, divided
• 1 1/2 tablespoons instant coffee granules
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup 1% low-fat milk
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• Cooking spray
• 1 cup boiling water
• 1 cup plus 2 tablespoons vanilla low-fat ice cream

Preparation

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee granules, baking powder, and salt in a bowl. Combine milk, oil, and vanilla in a bowl; add to flour mixture, and stir well. Spoon batter into an 8-inch square baking dish coated with cooking spray.

Combine 1/3 cup sugar and 2 tablespoons cocoa. Sprinkle over batter. Pour 1 cup boiling water over batter (do not stir). Bake at 350° for 30 minutes or until the cake springs back when touched lightly in the center (cake will not test clean when a wooden pick is inserted in center). Serve warm with ice cream.

Note: This recipe is easy to double. Spoon into a 13 x 9-inch baking dish; bake at the same temperature and time.

Lemon-Dill Bulgur Salad with Scallops

5/5*

Yield: 6 servings

Ingredients

• 2 cups water
• 1 cup uncooked bulgur
• Cooking spray
• 1 1/2 pounds sea scallops
• 2 cups chopped seeded cucumber
• 1 1/2 cups chopped plum tomato
• 1 cup frozen corn kernels, thawed
• 1/4 cup chopped fresh or 1 tablespoon dried dill
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon bottled minced garlic
• 1/4 teaspoon freshly ground black pepper
• 6 cups trimmed watercress (about 2 bunches) or baby spinach

Preparation

Bring the water to a boil in a medium saucepan. Add bulgur; partially cover, reduce heat, and simmer for 5 minutes. Drain; cool.

While the bulgur cooks, heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add scallops, and cook 3 minutes, turning once. Remove from heat; place scallops in a large bowl.

Add bulgur, cucumber, and next 9 ingredients (cucumber through pepper) to scallops in bowl; toss well to coat. Place 1 cup watercress on each of 6 plates; top each serving with 1 cup scallop mixture.

Spinach and Feta-Stuffed Focaccia

4/5*

Yield: 6 servings (serving size: 1 slice)

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 2 (6-ounce) packages baby spinach
• 3/4 cup (3 ounces) crumbled feta cheese
• 2/3 cup golden raisins
• 3 tablespoons pine nuts, toasted
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons chopped fresh oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 (13.8-ounce) can refrigerated pizza crust dough
• Cooking spray
• 1 tablespoon 2% reduced-fat milk
• 1 tablespoon water
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Preheat oven to 450°.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 1 minute. Add half of spinach; cook 1 minute or until spinach wilts. Add remaining spinach; cook 2 minutes, stirring constantly, until spinach wilts. Remove from heat; stir in feta and next 6 ingredients (through pepper).

Place dough on a baking sheet coated with cooking spray; pat dough into a 15 x 12-inch rectangle. Spread spinach mixture lengthwise over half of dough, leaving a 1-inch border. Fold other half of dough over filling; press edges together with a fork. Cut 5 (1-inch) diagonal slits in top of dough.

Combine milk and water; brush evenly over dough. Sprinkle with Parmesan. Bake at 450° for 15 minutes or until golden.

Pizza Olympia

4/5*

Yield: 4 servings (serving size: 1/2 pizza)

Ingredients

• 1 (10-ounce) focaccia, cut in half horizontally
• 1 tablespoon minced fresh garlic
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
• 1/2 cup chopped red onion
• 1 tablespoon drained capers
• 1 cup (4 ounces) crumbled feta cheese

Preparation

Preheat oven to 450°.

Place focaccia halves, cut sides up, on a baking sheet. Combine minced garlic, tomato paste, and dried oregano in a small bowl; spread evenly over focaccia halves. Top evenly with roasted peppers, onion, and capers; sprinkle with feta cheese. Bake at 450° for 12 minutes or until focaccia is golden. Cut each pizza in half.

Portobello Cheeseburgers

Yield: 4 servings (serving size: 1 burger)

Ingredients

• 2 teaspoons olive oil
• 4 (4-inch) portobello caps
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon bottled minced garlic
• 1/4 cup (1 ounce) crumbled Gorgonzola cheese
• 3 tablespoons reduced-fat mayonnaise
• 4 (2-ounce) sandwich rolls
• 2 cups trimmed arugula
• 1/2 cup sliced bottled roasted red bell peppers

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan; sauté 4 minutes or until tender, turning once. Add garlic to pan; sauté 30 seconds. Remove from heat.

Combine cheese and mayonnaise, stirring well. Spread about 2 tablespoons mayonnaise mixture over bottom half of each roll; top each serving with 1/2 cup arugula and 2 tablespoons peppers. Place 1 mushroom on each serving, and top with top halves of rolls.

Salad Niçoise in Pita Pockets

2/5*

Yield: 4 servings (serving size: 1 pita half)

Ingredients

• 1 cup (1-inch) cut fresh green beans (about 4 ounces)
• 1 tablespoon water
• 1/4 cup niçoise olives, pitted and chopped (about 18 olives)
• 1 tablespoon capers
• 1 (12-ounce) can solid white tuna in water, drained
• 1 tablespoon extravirgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 2 (6-inch) whole wheat pita rounds, cut in half
• 4 curly leaf lettuce leaves

Preparation

Combine beans and water in a small microwave-safe bowl; cover with plastic wrap. Microwave at high 1 1/2 minutes or until beans are crisp-tender; drain. Rinse with cold water. Drain well; cool. Combine beans, olives, capers, and tuna.

Combine oil, juice, and salt, stirring with a whisk. Pour oil mixture over tuna mixture; toss gently to coat.

Line each pita half with 1 lettuce leaf; spoon about 1/2 cup tuna mixture into each lettuce-lined pita half.