Tuna Danish Recipe
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Tuna Danish
2 can 7-oz tuna, packed in oil;
1 cup Cabbage, coarsely chopped
2/3 cup Carrot, grated
1/2 cup Low-fat yogurt
3 tbsp Catup
1 1/2 tsp Salt
Few grains freshly ground
-pepper
6 slice Bread, toasted
1/2 Head lettuce
18 slice Thinly pared cucumber
1/8 tsp Paprika
Drain tuna, then flake lightly. Combine tuna, cabbage, and carrot;
set aside. Combine yogurt, catup, vinegar, salt, and pepper; mix
well. Add to tuna mixture and blend. Put 1 piece of toast on each
plate; add several lettuce leaves. Add 2/3 cup of tuna mixture.
Arrange 3 slices of cucumber across top. Sprinkle lightly with
paprika.
Food Exchanges per serving: 2 1/2 LEAN MEAT EXCHANGES + 1 STARCH
EXCHANGE + 1 VEGETABLE EXCHANGE; CHO: 19g; PRO: 23g; FAT: 7g; SOD:
630; CHO: 44mg; Low-sodium diets: Omit salt. Use unsalted canned tuna
and catup.
Souce: 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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If you wish to get thinner and improve your overall health, then, as any dietician will tell you, you need to start a precisely planned solid weight loss program. Theoretically, this ought to involve five standard portions of fruit and vegetables daily and require an appropriate mix of fat, carbohydrates and proteins.
At the start of a diet, people usually pick out retail store and big brand products claiming to be 'low-fat'. To do this is most certainly wrong, as a food might just be significantly reduced in fat, but whilst still remaining elavated in calories and carbohydrates.
In deciding on a weight loss regime, it is important to also attempt to cut ingestion of refined carbohydrate, fats and salt.
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