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

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

Nutritional Facts

Makes 4 servings ( 1 slice bread and 1/2 cup tuna salad)

Calories 233
Total Fat 5g
Saturated Fat <1g
Protein 24g
Carbohydrate 22g
Cholesterol 31mg
Dietary fiber 2g
Sodium 465mg

Serving Size

4