Four Oaks Tunadiabetic, fish, main dish, sandwiches 1 cup white tuna in spring water; drained 4 tablespoon plain low-fat yogurt 4 tablespoon green onion; finely chopped 1 juice of 1 lime 1 salt and pepper 1 bakery-purchased brioche; toasted 2 slice tomato 4 slice 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. |
