3 1/2 oz (1) can tuna; packed in oil

1/4 c Celery; finely chopped

1 tb Green pepper;(red or yellow

-for color if you can0 1/2 ts Salt;

ds Freshly ground pepper; 1 tb Green onion; finely chopped

1/4 c Plain low-fat yogurt;

1 ts Fresh lemon juice;

->OR<- 1 ts Vinegar;(Marukan Seasoned

-Gourmet Rice Vinegar is -sweet vinegar)* 1 tb Grated American Cheese

*(I get a LARGE bottle at Far-east food market and only that kind because it has a sweet flavor) Drain tuna well, then flake it into a bowl. Add remaining ingredients and mix well. Use 1/4 cup to spread on one slice of bread or an open-face sandwich or between two slices of bread for a regular sandwich, or mound on crisp lettuce. Food Exchange per serving: 1 1/2 LEAN MEAT EXCHANGES; CAL: 98; CHO: 2g; PRO: 11g; FAT: 4g; SOD: 279mg, CHO: 26mg; Low-sodium: Omit salt.

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