Four oaks tuna

2 servings

Ingredients

QuantityIngredient
1cupWhite tuna in spring water; drained
4tablespoonsPlain low-fat yogurt;
4tablespoonsGreen onion; finely chopped
Juice of 1 lime;
Salt and pepper;
Bakery-purchased brioche; toasted
2slicesTomato;
4slicesCucumber; 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.