| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains |
Danish |
Diabetic, Sandwiches, Fish, Vegetables |
6 |
Sweet ones |
INGREDIENTS
| 2 |
cn |
7-oz tuna; packed in oil; |
| 1 |
c |
Cabbage; coarsely chopped |
| 2/3 |
c |
Carrot; grated |
| 1/2 |
c |
Low-fat yogurt; |
| 3 |
tb |
Catup; |
| 1 1/2 |
ts |
Salt; |
|
|
Few grains freshly ground pepper |
| 6 |
sl |
Bread; toasted |
| 1/2 |
|
Head lettuce; |
| 18 |
sl |
Thinly pared cucumber; |
| 1/8 |
ts |
Paprika; |
INSTRUCTIONS
Drain tuna, then flake lightly. Combine tuna, cabbage, and carrot;
set aside. Combine yogurt, catup, vinegar, salt, and pepper; mix
well. Add to tuna mixture and blend. Put 1 piece of toast on each
plate; add several lettuce leaves. Add 2/3 cup of tuna mixture.
Arrange 3 slices of cucumber across top. Sprinkle lightly with
paprika.
Food Exchanges per serving: 2 1/2 LEAN MEAT EXCHANGES + 1 STARCH
EXCHANGE + 1 VEGETABLE EXCHANGE; CHO: 19g; PRO: 23g; FAT: 7g; SOD:
630; CHO: 44mg; Low-sodium diets: Omit salt. Use unsalted canned
tuna and catup.
Souce: The Art of Cooking for the Diabetic by Mary Abbott
Hess.R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal Master.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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