TUNA SALAD SANDWICH

      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  Celery; finely chopped
       1 tb Green pepper;(red or yellow
            -for color if you can0
     1/2 ts Salt;
         ds Freshly ground pepper;
       1 tb Green onion; finely chopped
     1/4 c  Plain low-fat yogurt;
       1 ts Fresh lemon juice;
            ->OR<-
       1 ts Vinegar;(Marukan Seasoned
            -Gourmet Rice Vinegar is
            -sweet vinegar)*
       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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