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Title: Tuna Salad Sandwich
Categories: Diabetic Sandwich Fish Rice
Yield: 3 Humans
| 3 1/2 | oz | (1) can tuna; packed in oil |
| 1/4 | c | Celery; finely chopped |
| 1 | tb | Green pepper;(red or yellow for color if you can0 |
| 1/2 | ts | Salt; |
| ds | Freshly ground pepper; | |
| 1 | tb | Green onion; finely chopped |
| 1/4 | c | Plain low-fat yogurt; |
| 1 | ts | Fresh lemon juice; >OR<- |
| 1 | ts | Vinegar;(Marukan Seasoned Gourmet Rice Vinegar is sweet vine |
| 1 | tb | 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
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