Four Oaks Tuna Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1 cup: White tuna in spring water,
Salt and pepper,
-drained,
Bakery-purchased brioche,
4 tbsp: Plain low-fat yogurt,
-toasted,
4 tbsp: Green onion, finely chopped
2 slice: Tomato,
Juice of 1 lime,
4 slice: 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 OBrion and her Meal-Master.
Source from luhu.jp
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 OBrion and her Meal-Master.
Source from luhu.jp