Description Edit

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D., M.S. and Katharine Middleton

Ingredients Edit

Directions Edit

  1. Drain tuna, then flake lightly.
  2. Combine tuna, cabbage, and carrot; set aside.
  3. Combine yogurt, catsup, vinegar, salt, and pepper; mix well.
  4. Add to tuna mixture and blend.
  5. Put 1 piece of toast on each plate; add several lettuce leaves.
  6. Add ⅔ cup of tuna mixture.
  7. Arrange 3 slices of cucumber across top.
  8. Sprinkle lightly with paprika.

Nutritional information Edit

  • Food exchanges per serving: 2½ lean meat + 1 starch + 1 vegetable
  • cho: 19g | pro: 23g | fat: 7g | sod: 630 | cho: 44 mg
  • Low-sodium diets: omit salt. Use unsalted canned tuna and catsup.

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