I came home for lunch from my morning meetings to find out we had nothing.  This has got to be the most disgusting October day I have ever experienced.  It is hot, muggier than the worst summer day, and raining off and on.  I went to the Opera to set up for tomorrow’s wine and cheese event where we hope to entice some new members.  We are not sure if we will have 11 or 40 attendees.  It appears that RSVP is lost on people these days.  We were talking with the staff at the opera Saturday and One said, “It will be what it is.”  I liked that.  But, I worry.  

Back to lunch.  On the back of my WW magazine today was a Nouveau Tuna Wrap.  It was an add for Flatout Light Wraps.  At first I thought it was something you could buy.  No such luck.  It is messy to eat, but delicious.

Ingredients:

1 Flatout flatbread, Light Original (I had Italian)

3 oz canned tuna, drained

3-4 spears asparagus, blanched, chopped (I used a banana pepper)

3-4 cherry tomatoes, cut in quarters

1 t capers

1 hardboiled egg, cut in slices

1 t EVOO

1/2 lemon, juiced

1/2 t dijon mustard

Salt and freshly ground pepper

Directions:

1. In a bowl, combine the asparagus, capers, tomatoes, tuna, lemon juice,Mustard and oil.  season with salt and pepper if desired.  
2. To assemble the wrap, place the salad on the flatbread towards the rounded end Arrange the egg slices evenly over the salad.  Roll up, beginning at rounded end, and cut in half.  

This is a lunch sandwich for one.  I doubled the recipe, but quite frankly it was a lot of food.  The total is 6 WW points.  

Above is one of my favorite paintings in the museum.