Tuna Danish
Yield
6 servingsPrep
15 minCook
0 minReady
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
tuna
|
|
| 1 | cup |
cabbage
chopped |
|
| ⅔ | cup |
carrots
grated |
|
| ½ | cup |
yogurt, low-fat
|
|
| 3 | tablespoons |
ketchup
|
|
| 1 ½ | teaspoons |
salt
|
|
| 6 | slices |
bread
toasted |
|
| ½ | head |
lettuce
|
*
|
| 18 | slices |
cucumbers
pared |
|
| ⅛ | teaspoon |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
tuna
|
|
| 237 | ml |
cabbage
chopped |
|
| 158 | ml |
carrots
grated |
|
| 118 | ml |
yogurt, low-fat
|
|
| 45 | ml |
ketchup
|
|
| 7.5 | ml |
salt
|
|
| 6 | slices |
bread
toasted |
|
| 0.5 | head |
lettuce
|
*
|
| 18 | slices |
cucumbers
pared |
|
| 0.6 | ml |
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 ⅔ cup of tuna mixture.
Arrange 3 slices of cucumber across top.
Sprinkle lightly with paprika.
