INGREDIENTS:1 tsp. prepared pesto sauce ¼ cup plain yogurt 1 6-oz. can Genova(r) Tonno, Solid Yellowfin Tuna in Olive Oil, drained 1 Tbsp. toasted pinenuts 2 tsp. Parmesan cheese, grated 2 tsp. fresh basil leaves, julienne (or ¼ tsp. dry basil) as needed, 6-inch spinach-flavored flour tortillasDIRECTIONS:Mix pesto with yogurt. Add drained tuna. Toss with Parmesan cheese, basil and toasted pinenuts. Serve wrapped in 6-inch spinach-flavored tortillas. May be garnished with arugula leaves, ...

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