Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
14        oz cans       tuna -- packed in oil,
1         cup           cabbage -- coarsely chopped
2/3       cup           carrot -- grated
1/2       cup           low-fat yogurt
3         tablespoons   catsup
1 1/2     teaspoons     salt
                        few grains freshly ground pepper
6         slices        bread -- toasted
1/2       head          lettuce
18        slices        thinly pared cucumber
1/8       teaspoon      paprika

Preparation:

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 cup of tuna mixture. Arrange 3 slices of cucumber across top. Sprinkle lightly with paprika.

Nutritional Information:

CHO: 19g; PRO: 23g; FAT: 7g; SOD: 630; CHO: 44mg; Low-sodium diets: Omit salt. Use unsalted canned tuna and catsup.