1 c. chopped carrot
2 tbsp. water
2 c. (8 oz.) sliced fresh mushrooms
1/2 c. chopped onion
1 c. frozen peas
1/2 c. slivered almonds
1 tsp. butter
1 (6 1/2 oz.) can water-packed tuna, drained
1/2 c. mayonnaise or salad dressing
1/2 c. plain yogurt
1 tsp. lemon juice
2 tsp. horseradish sauce
1/2 tsp. dried basil leaves
1/4 tsp. dried thyme leaves
1 green pepper

Combine carrot and water in 1-quart microwave-safe casserole. Cover with casserole lid. Microwave (high) 2 to 3 minutes or until just about tender. Add mushrooms, onion and peas, cover. Microwave (high) 2 1/2 to 3 1/2 minutes or until tender; drain. Set aside. Combine almonds and butter in 9-inch microwave-safe pie plate.

Microwave (high) uncovered, 5 to 6 minutes or until lightly toasted, stirring once or twice. Cool. Add to vegetables. Stir in remaining ingredients except green pepper. Chill.

Slice green pepper into thin rings. Arrange on serving plates. Top rings with salad mixture.

A delicious new twist to tuna salad - great to make ahead for busy summer days.