Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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;
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.

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