Title: Curried Tuna Salad
Categories: Diabetic Fish Vegetable Entree Curry
Yield: 6 Humans

2	cn	(7 oz) tuna in oil;
14 1/2	oz	(1)cn aparagus pieces; drained
1/2	md	Head lettuce; separated
1/4	c	Curry dressing or dip;
3		Hard-cooked eggs; sliced
		Paprika;

Chill canned tuna and asparagus. Drain tuna and flake lightly. Drain asparagus pieces well. Arrange lettuce on six salad plates. (not me, a big bowl will nicely, thank you.) One each salad plate place 1/2 cup asparagus and 1/2 cup flaked tuna. Cover with 2 tablespoon Curry Dressing; top with 3 slices of egg. Garnish with a sprinkle of paprika.

Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 1 VEGETABLE EXCHANGE; CAL: 211; CHO: 5g; PRO: 25g; FAT: 9g; SOD: 613; CHO: 182; Low-sodium diets: Substitute low-sodium canned tuna and low-sodium canned asparagus. Omit salt from Curry Dressing or Dip.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and your via Nancy O'Brion and her Meal Master.

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