Tuna danish
6 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | 7-oz tuna; packed in oil; |
| 1 | cup | Cabbage; coarsely chopped |
| ⅔ | cup | Carrot; grated |
| ½ | cup | Low-fat yogurt; |
| 3 | tablespoons | Catup; |
| 1½ | teaspoon | Salt; |
| Few grains freshly ground pepper | ||
| 6 | slices | Bread; toasted |
| ½ | Head lettuce; | |
| 18 | slices | Thinly pared cucumber; |
| ⅛ | teaspoon | Paprika; |
Directions
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 ⅔ cup of tuna mixture.
Arrange 3 slices of cucumber across top. Sprinkle lightly with paprika.
Food Exchanges per serving: 2½ 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.