Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          tuna in oil -- (7 oz)
  14 1/2  ounces        canned asparagus pieces -- drained (1)
     1/2  medium head   lettuce -- separated
     1/4  cup           curry dressing or dip
   3                    hard-cooked eggs -- sliced
                        paprika

Preparation:

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. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D., M.S. and Katharine Middleton