Instructions: * Break up tuna in bowl with wooden spoon. Stir in onion and celery.

* Stir together mayonnaise and yogurt. Stir into tuna mixture. Stir in peas. Add salt and pepper to taste. Chill until ready to serve.

* Top 1 slice bread with romaine leaves. Spread tuna salad over top. Top with shredded carrot.

4 servings.

Cooking: Vegefy your tuna sandwich"

NOTES : Water-packed tuna is an essential staple of the low-fat kitchen, a great thing to have on hand for last-minute meals. Often, Ill make tuna sandwiches for lunch or a light dinner. Instead of straight tuna salad-which typically requires a lot of mayonnaise-I add shredded carrot and frozen petite peas to the usual celery-onion-tuna mix. The peas add a great fresh taste to the salad. I use frozen peas because they thaw quickly without cooking, and they instantly chill down the sandwich mix. Be sure to use petite peas, not the larger variety. Low-fat mayonnaise and plain nonfat yogurt make the sandwich dressing, a combination that saves about 76 grams of fat when compared with the same amount of regular mayonnaise. When choosing bread for low-fat sandwiches, read the labels. One of my favorite Vienna-style breads has no fat. Put lots of romaine leaves on the bread for crunch and bulk before topping with tuna and lots of shredded carrots. Serve the sandwich open-faced ! to save on fat an

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