Curried Tuna Salad from Healthy Diabetic Recipes

Curried Tuna Salad Recipe

Recipe Ingredients:

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

Recipe Instructions:

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.

Servings: 6

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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