MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Tuna Salad Sandwich
  Categories: Diabetic, Sandwiches, Fish, Rice
       Yield: 3 humans
  
   3 1/2 oz (1) can tuna; packed in oil       1/4 c  Plain low-fat yogurt;
     1/4 c  Celery; finely chopped              1 ts Fresh lemon juice;
       1 tb Green pepper;(red or yellow              ->OR<-
            -for color if you can0              1 ts Vinegar;(Marukan Seasoned
     1/2 ts Salt;                                    -Gourmet Rice Vinegar is
         ds Freshly ground pepper;                   -sweet vinegar)*
       1 tb Green onion; finely chopped         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 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: 1 1/2 LEAN MEAT EXCHANGES; CAL: 98; CHO:
   2g; PRO: 11g; FAT: 4g; SOD: 279mg, CHO: 26mg; Low-sodium: Omit salt.
   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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