Tuna Salad Sandwich from the Recipes EU Collection

 


Tuna Salad Sandwich Recipe

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Tuna Salad Sandwich
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


*(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
 


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