Posted by Tiffany on 2/6/2002 3:34 pm

Serves 2.

1 teaspoon prepared pesto sauce
1/4 cup plain yogurt
6 ounces Genova Tonno, Solid Yellowfin Tuna in Olive Oil, drained
1 tablespoon pine nuts, toasted
2 teaspoons Parmesan cheese, grated
2 teaspoons fresh basil leaves, julienne (or 1/4 teaspoon dry basil)
Spinach-flavored flour tortillas (6-inch), as needed

Mix pesto with yogurt. Add drained tuna. Toss with Parmesan cheese, basil and toasted pine nuts.

Serve wrapped in 6-inch spinach-flavored tortillas.

Serving Suggestion: May be garnished with arugula leaves, sliced black olives or sliced yellow tomatoes.