Danish Tuna

Description
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D., M.S. and Katharine Middleton

Ingredients

 * 2 cans (7 oz) tuna, packed in oil
 * 1 cup cabbage, coarsely chopped
 * ⅔ cup carrot, grated
 * ½ cup low-fat yogurt
 * 3 tbsp catsup
 * 1½ tsp salt
 * few grains freshly ground pepper
 * 6 slices bread, toasted
 * ½ head lettuce
 * 18 slices thinly pared cucumber
 * ⅛ tsp paprika

Directions

 * 1) Drain tuna, then flake lightly.
 * 2) Combine tuna, cabbage, and carrot; set aside.
 * 3) Combine yogurt, catsup, vinegar, salt, and pepper; mix well.
 * 4) Add to tuna mixture and blend.
 * 5) Put 1 piece of toast on each plate; add several lettuce leaves.
 * 6) Add ⅔ cup of tuna mixture.
 * 7) Arrange 3 slices of cucumber across top.
 * 8) Sprinkle lightly with paprika.

Nutritional information

 * Food exchanges per serving: 2½ lean meat + 1 starch + 1 vegetable
 * cho: 19g | pro: 23g | fat: 7g | sod: 630 | cho: 44 mg
 * Low-sodium diets: omit salt. Use unsalted canned tuna and catsup.