Tuna Salad Sandwichdiabetic, fish, rice, sandwiches 3 1/2 oz (1) can tuna; packed in oil 1/4 cup celery; finely chopped 1 tablespoon green pepper; (red or yellow for color 1/2 teaspoon salt 1 dash freshly ground pepper 1 tablespoon green onion; finely chopped 1/4 cup plain low-fat yogurt 1 teaspoon fresh lemon juice; >or<- 1 teaspoon vinegar; (marukan seasoned gourmet 1 tablespoon grated american cheese *(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 |
