Four oaks tuna
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | White tuna in spring water; drained |
| 4 | tablespoons | Plain low-fat yogurt; |
| 4 | tablespoons | Green onion; finely chopped |
| Juice of 1 lime; | ||
| Salt and pepper; | ||
| Bakery-purchased brioche; toasted | ||
| 2 | slices | Tomato; |
| 4 | slices | Cucumber; peeled |
Directions
Combine first 5 ingredients, mix and refrigerate. Slice and toast brioche and top with tomato and cucumber. Top with tune mixture. Serve with exotic ice tea and low-sodium taro chips. Source: The San Diego Union-Tribune Food Section, Sept. 29, 1994 and Peter Roelant, Four Oats Restaurant, Los Angeles. Brought to you and yours via Nancy O'Brion and her Meal-Master.
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