Danish Tuna

Description Edit

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

Ingredients Edit

• 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 Edit

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 Edit

• 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.