Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 can 7-oz tuna, packed in oil
- 1 cup cabbage, coarsely chopped
- 2/3 cup carrot, grated
- 1/2 cup low-fat yogurt
- 3 tbsp catup
- 1 1/2 tsp salt
- few grains freshly ground
- -pepper
- 6 slice bread, toasted
- 1/2 head lettuce
- 18 slice thinly pared cucumber
- 1/8 tsp paprika
- =
Directions
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 ½ 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