Tuna Danish

2 cn 7-oz tuna; packed in oil;

1 c Cabbage; coarsely chopped

2/3 c Carrot; grated

1/2 c Low-fat yogurt;

3 tb Catup;

1 1/2 ts Salt;

Few grains freshly ground -pepper 6 sl Bread; toasted

1/2 Head lettuce;

18 sl Thinly pared cucumber;

1/8 ts Paprika;

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 Brought to you and yours via Nancy O'Brion and her Meal Master.