| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | American | Diabetic, Sandwiches, Fish, Rice | 3 | Humans |
INGREDIENTS
| 3 1/2 | oz | (1) can tuna; packed in oil |
| 1/4 | c | Celery; finely chopped |
| 1 | tb | Green pepper;(red or yellow for color if you can0 |
| 1/2 | ts | Salt; |
| ds | Freshly ground pepper; | |
| 1 | tb | Green onion; finely chopped |
| 1/4 | c | Plain low-fat yogurt; |
| 1 | ts | Fresh lemon juice; >OR<- |
| 1 | ts | Vinegar;(Marukan Seasoned Gourmet Rice Vinegar is sweet vinegar)* |
| 1 | tb | Grated American Cheese |
INSTRUCTIONS
*(I get a LARGE bottle at Far-east food market and only that kind because it has a sweet flavor) Drain tuna well, then flake it into a bowl. Add remaining ingredients and mix well. Use 1/4 cup to spread on one slice of bread or an open-face sandwich or between two slices of bread for a regular sandwich, or mound on crisp lettuce. Food Exchange per serving: 1 1/2 LEAN MEAT EXCHANGES; CAL: 98; CHO: 2g; PRO: 11g; FAT: 4g; SOD: 279mg, CHO: 26mg; Low-sodium: Omit salt. Substitute unsalted canned tuna. Source: 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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