Tuna Salad Sandwich Recipe
Yield: 3 HumansRecipe by luhu.jp
Ingredients:
3 1/2 ounce: (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,
ds 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,
Directions:
*(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 OBrion and her Meal Master
Source from luhu.jp
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 OBrion and her Meal Master
Source from luhu.jp