Curried Tuna Salad on Raisin Toast

Ingredients

• 2 cans (6 ounces each) tuna packed in water, rinsed and well drained

• 3 tablespoons light mayonnaise

• 2 tablespoons fat-free sour cream or plain fat-free yogurt or 1 tablespoon fat-free (skim) milk

• 1 to 1 1/2 tablespoons sugar or sugar substitute

• 1 teaspoon curry powder

• 1/4 teaspoon ground cumin

• 4 ounces sliced water chestnuts, drained and coarsely chopped

• 1/8 teaspoon ground red pepper

• 4 slices cinnamon raisin bread, lightly toasted

Directions

1. Stir together tuna, mayonnaise, sour cream, sugar, curry powder and cumin in medium bowl until well mixed. Add water chestnuts and red pepper; mix well. Cover with plastic wrap. Refrigerate 15 minutes before serving.

2. Cut toasted bread slices into halves diagonally. Arrange on 4 plates. Spoon equal amounts tuna mixture onto toast halves.