| 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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