| 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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