Tuna Salad Sandwich from Healthy Diabetic Recipes

Tuna Salad Sandwich Recipe

Recipe Ingredients:

3 1/2 oz (1) can tuna, packed in oil
1/4 cup Celery, finely chopped
1 tbsp Green pepper, (red or yellow for color if you can0
1/2 tsp Salt
dash Freshly ground pepper
1 tbsp Green onion, finely chopped
1/4 cup Plain low-fat yogurt
1 tsp Fresh lemon juice, >OR<-
1 tsp Vinegar, (Marukan Seasoned Gourmet Rice Vinegar is sweet vinegar)*
1 tbsp Grated American Cheese

Recipe Instructions:

*(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

Servings: 3

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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