Four oaks tuna
Yield: 2 servings
Ingredients:
- 1 c White tuna in spring water; Salt and pepper; -drained Bakery-purchased brioche;
- 4 tb Plain low-fat yogurt; -toasted
- 4 tb Green onion; finely chopped 2 sl Tomato;
Instructions:
Juice of 1 lime; 4 sl Cucumber; peeled 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.
