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A Note From Dr. Brown
Welcome to our first on-line newsletter, which we have created especially for you, our
valued patients and your families.
If there are any issues or topics you would like addressed in our upcoming issues, please feel free to email us.
Your feedback is greatly appreciated.
We look forward to seeing you again soon!
All the best,
Dr. Lancelot Brown and team
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Office Hours
Monday - 8 am - 6 pm
Tuesday - 9 am - 5 pm
Wednesday - 9 am - 6 pm
Thursday - 8 am - 8 pm
Friday - 9 am - 3 pm
(Alternating)
Saturday - 9 am - 3 pm
(Alternating)
ADDRESS
Suite 512
94 Cumberland Street
Toronto, Ontario
M5R 1A3
Click for directions |
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Heart-Healthy Meals |
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Tuscan tuna salad with arugula
Replace mayonnaise with heart-healthy olive oil for a superb tuna salad.
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- 1 (12 ounce) can solid white albacore tuna in water, drained and broken into large chunks
- 1 rib celery, chopped
- 1/4 red onion, minced
- 1/4 cup pitted nicoise olives, chopped
- 1 tbsp capers, rinsed (optional)
- 3-4 marinated artichoke hearts, drained, rinsed and chopped
- 3-4 tbsp extra-virgin olive oil
- 1 tsp finely grated lemon zest
- juice of 1/2 a lemon
- 2 tbsp chopped fresh tarragon leaves
- 2 tbsp chopped fresh basil leaves
- 1 cup arugula leaves
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To mellow the taste of the minced onion, soak in cold water for 10 minutes, then drain and
pat dry.
Combine all ingredients, except arugula. Toss to blend the flavours. Season, to taste,
with kosher salt and freshly ground black pepper (very little salt is needed since the
olives and capers are salty). Can be made 24 hours ahead. Cover and refrigerate.
Serve on bed of arugula, with thick slices of whole grain bread.
Serves 2-4 |
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