Ingredients Jump to Instructions ↓

  1. 3 1/2 oz (1) can tuna; packed in oil

  2. 1/4 c Celery; finely chopped

  3. 1 tb Green pepper;

  4. 0 1/2 ts Salt; ds Freshly ground pepper;

  5. 1 tb Green onion; finely chopped

  6. 1/4 c Plain low-fat yogurt;

  7. 1 ts Fresh lemon juice; ->OR<-

  8. 1 ts Vinegar;(Marukan Seasoned -Gourmet Rice Vinegar is -sweet vinegar)*

  9. 1 tb Grated American Cheese *(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

  10. 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:


  12. 98; CHO:

  13. 2g; PRO:

  14. 11g; FAT:

  15. 4g; SOD:

  16. 279mg, CHO:

  17. 26mg; Low-sodium: Omit salt.

Instructions Jump to Ingredients ↑

  1. 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 O'Brion and her Meal Master


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