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.