Ingredients

2 7-oz. cans tuna, packed in oil
1 C. cabbage, coarsely chopped
2/3 C. carrot, grated
1/2 C. low fat yogurt
3 Tbsp. catsup
1-1/2 tsp. salt
few grains freshly ground pepper
6 slices bread, toasted
1/2 head lettuce
18 slices thinly pared cucumber
1/8 tsp. paprika

Cooking Instructions

Drain tuna, then flake lightly. Combine tuna, cabbage, and carrot; set aside. Combine yogurt, catsup, 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 C. of tuna mixture. Arrange 3 slices of cucumber across top. Sprinkle lightly with paprika.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)