Title: Curried Tuna Salad
Categories: Diabetic, Fish, Vegetables, Main dish, Curries
Yield: 6 Humans

2 cn (7 oz) tuna in oil;
14 1/2 oz (1)cn aparagus pieces;
-drained
1/2 md Head lettuce; separated
1/4 c Curry dressing or dip;
3 Hard-cooked eggs; sliced
Paprika;

Chill canned tuna and asparagus. Drain tuna and flake lightly. Drain
asparagus pieces well. Arrange lettuce on six salad plates. (not me,
a big bowl will nicely, thank you.) One each salad plate place 1/2
cup asparagus and 1/2 cup flaked tuna. Cover with 2 tablespoon Curry
Dressing; top with 3 slices of egg. Garnish with a sprinkle of
paprika.

Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 1 VEGETABLE
EXCHANGE; CAL: 211; CHO: 5g; PRO: 25g; FAT: 9g; SOD: 613; CHO: 182;
Low-sodium diets: Substitute low-sodium canned tuna and low-sodium
canned asparagus. Omit salt from Curry Dressing or Dip.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and your via Nancy O'Brion and her Meal Master.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip