Danish Tuna

From Recidemia
Jump to: navigation, search


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



  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.