Tuna-Artichoke Salad - cooking recipe

Ingredients

1 (6 oz.) can water-packed tuna, well drained
1 (14 oz.) can quartered artichoke hearts, drained and coarsely chopped
1 (4 oz.) can mushroom stems and pieces, drained
1/2 c. chopped celery
3 Tbsp. low-fat mayonnaise
1 Tbsp. plain nonfat yogurt
1 1/2 tsp. lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. onion salt

Preparation

Combine tuna, artichokes, mushrooms and celery. Mix mayonnaise, yogurt, lemon juice, Worcestershire and onion salt. Gently stir into tuna and vegetables. Cover and refrigerate. Serve in a large tomato cup or with tomato slices. Yield: 4 servings.