Tuna salad sandwich
Yield: 3 humans
Ingredients:
- 3 1/2 oz (1) can tuna; packed in oil 1/4 c Plain low-fat yogurt;
- 1/4 c Celery; finely chopped 1 ts Fresh lemon juice;
- 1 tb Green pepper;(red or yellow ->OR<- -for color if you can0 1 ts Vinegar;(Marukan Seasoned
- 1/2 ts Salt; -Gourmet Rice Vinegar is ds Freshly ground pepper; -sweet vinegar)*
- 1 tb Green onion; finely chopped 1 tb Grated American Cheese
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
