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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Drain tuna well. Discard liquid and set tuna fish aside for later use.
Place margarine in a 1 1/2 quart saucepan. Melt over moderate heat. Add
celery and mushrooms and cook, stirring occasionally, over moderate heat
until celery is limp. Add flour to vegetables and cook and stir until
flour is absorbed. With fork, mix water, dry milk, salt, and pepper to
blend. Add to vegetables and cook and stir over moderate heat until smooth
and thickened. Add tuna fish. Mix very lightly and serve hot using 3/4 cup
per serving. Food Exchanges per serving: 1/2 MILK EXCHANGE + 2 LEAN MEAT
EXCHANGE; CAL: 179; CHO: 6g; PRO: 20gm; FAT: 8gm; LOW-SODIUM DIETS: Omit
salt. Use salt-free margarine.
Source: The New Diabetic Cookbook by Mabel Caraiani;R.D. Brought to you and
yours via Nancy O'Brion and her Meal-Master
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