Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      7 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. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess. R.D.,M.S. and Katharine Middleton