TUNA DANISH
Regi Dean's Recipes 08/22/99
Diabetic
Mary Abbott Hess,R.D.,M.S.
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7-oz tuna; packed in oil;	2 cn
Bread; toasted	6 sl
Cabbage; coarsely chopped	1 c
Carrot; grated	2/3 c
Catup;	3 tb
Head lettuce;	1/2
Low-fat yogurt;	1/2 c
Paprika;	1/8 ts
-pepper	
Salt;	1 1/2 ts
Thinly pared cucumber;	18 sl
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 6 Sweet ones
Few grains freshly ground
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