Tuna Danish
Submitted by Deborah&Charles
Open-faced tuna Danish stacked on toast with crunchy cabbage, grated carrot, cool cucumber slices, and a tangy yogurt-ketchup dressing. No-cook, 15 minutes, and diabetic friendly.
YIELD
6 servingsPREP
15 minCOOK
0 minREADY
15 minNot a pastry, not a regular sandwich. This Scandinavian-inspired open-face creation is something in between.
Canned tuna gets tossed with shredded cabbage and grated carrot, then dressed in a creamy low-fat yogurt and ketchup mixture brightened with a splash of vinegar.
Pile it high on crispy toast, layer on lettuce and cool cucumber slices, and dust with paprika for color.
Fifteen minutes, no cooking, and a light lunch that actually fills you up.
Kitchen Tips
- Use sturdy bread like sourdough or rye so it holds up under the tuna mixture without getting soggy.
- Grate the carrot on the fine side for better texture that blends into the filling rather than sticking out.
- Chill the tuna mixture for 30 minutes before assembling if you want the flavors to meld together.
Ingredients
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 ⅔ cup of tuna mixture.
Arrange 3 slices of cucumber across top.
Sprinkle lightly with paprika.
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