Tuna Danish
Ingredients| 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 tbsp catup 1 1/2 tsp salt 1 few grains freshly ground pepper 6 slice bread, toasted 1/2 head lettuce 18 slice thinly pared cucumber 1/8 tsp paprika |
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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.
Servings:
6
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