Cooking Directions

• Stir the tuna, carrot, celery, yogurt, parsley, mustard and black pepper in a small bowl.  Sprinkle with the lemon zest.  Serve with the wheat crisps for dipping.

Ingredients

• 1 can (3 ounces) tuna, drained
• 2 tablespoons chopped carrot
• 2 tablespoons chopped celery
• 1 tablespoon plain nonfat yogurt
• 1 tablespoon chopped fresh parsley
• 1 teaspoon Dijon-style mustard
• 1 teaspoon black pepper
• 0.25 teaspoon grated lemon zest
• 36 Pepperidge Farm® Baked Naturals® Wheat Crisps Toasted Wheat