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

"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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