Tuna, rice, apples and pineapple combine for a refreshing and light luncheon salad. Chill for at least two hours to bring out the salad's best flavor.

1 lg. apple, cored and diced
1 (11 oz.) can pineapple chunks, drained
1 1/2 c. sliced celery
3 c. cooked rice
2 (6 oz.) cans tuna, packed in water, drained
3/4 c. plain yogurt
1 tbsp. soy sauce
1 tbsp. lemon juice
1 tbsp. sesame seeds
1 head Boston lettuce, washed and dried

1. In a large mixing bowl combine apple, pineapple, celery, rice and tuna.

2. In a small bowl whisk together yogurt, soy sauce and lemon juice.

3. Pour dressing over tuna mixture and toss lightly. Chill.

4. Put sesame seeds in a heavy skillet; toast them over medium heat until they are golden, shaking the pan to avoid burning. Remove seeds from pan and let cool.

5. Arrange lettuce leaves on plates, equally divide tuna mixture among them and sprinkle with toasted sesame seeds.