Tuna Danishdiabetic, fish, sandwiches, vegetables 2 can 7-oz tuna; packed in oil; 1 cup cabbage; coarsely chopped 2/3 cup carrot; grated 1/2 cup low-fat yogurt 3 tablespoon catup 1 1/2 teaspoon salt 1 few grains freshly ground pepper 6 slice bread; toasted 1/2 head lettuce 18 slice thinly pared cucumber 1/8 teaspoon paprika 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. |
