Tuna salad sandwich
3 humans
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | ounce | (1) can tuna; packed in oil |
| ¼ | cup | Celery; finely chopped |
| 1 | tablespoon | Green pepper;(red or yellow for color if you can0 |
| ½ | teaspoon | Salt; |
| dash | Freshly ground pepper; | |
| 1 | tablespoon | Green onion; finely chopped |
| ¼ | cup | Plain low-fat yogurt; |
| 1 | teaspoon | Fresh lemon juice; >OR<- |
| 1 | teaspoon | Vinegar;(Marukan Seasoned Gourmet Rice Vinegar is sweet vinegar)* |
| 1 | tablespoon | Grated American Cheese |
Directions
*(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 ¼ 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: 1½ 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