MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Curried Tuna Salad
  Categories: Diabetic, Fish, Vegetables, Main dish, Curries
       Yield: 6 humans
  
       2 cn (7 oz) tuna in oil;               1/4 c  Curry dressing or dip;
  14 1/2 oz (1)cn aparagus pieces;              3    Hard-cooked eggs; sliced
            -drained                                 Paprika;
     1/2 md Head lettuce; separated        
  
   Chill canned tuna and asparagus.  Drain tuna and flake lightly.  Drain
   asparagus pieces well.  Arrange lettuce on six salad plates. (not me,
   a big bowl will nicely, thank you.)  One each salad plate place 1/2
   cup asparagus and 1/2 cup flaked tuna.  Cover with 2 tablespoon Curry
   Dressing; top with 3 slices of egg.  Garnish with a sprinkle of
   paprika.
   
   Food Exchange per serving:  3 LEAN MEAT EXCHANGES + 1 VEGETABLE
   EXCHANGE; CAL: 211; CHO: 5g; PRO: 25g; FAT: 9g; SOD: 613; CHO: 182;
   Low-sodium diets: Substitute low-sodium canned tuna and low-sodium
   canned asparagus. Omit salt from Curry Dressing or Dip.
   
   Source: The Art of Cooking for the Diabetic by Mary Abbott
   Hess,R.D.,M.S. and Katharine Middleton
   Brought to you and your via Nancy O'Brion and her Meal Master.
  
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