2 can 7-oz tuna, packed in oil;
1 cup Cabbage, coarsely chopped
1 cup diced Västerbotten, or similar cheeses such as Graddost, Norrgreve or Hushallsost
2/3 cup Carrot, grated
1/4 cup thinly sliced celery
1/2 cup yogurt
1 tbsp white wine vinegar
2 tbsp Slotts Senap (Mustard)
1 1/2 tsp Salt
1/2 cup fresh diced tomato for garnish
Few grains freshly ground-pepper
6 slice Bread, toasted
1/2 Head lettuce
18 slice Thinly pared cucumber
1/8 tsp Paprika
1. Drain tuna, then flake lightly. Combine tuna, cabbage, cheese, celery and carrot.
2. Combine yogurt, mustard, vinegar, paprika, salt and pepper.
3. Add to tuna mixture and blend.
4. Serve on lightly toasted Pumpernickel or Rye, top with cucumber slices and garnish with fresh tomato.