Fennel tuna with lavender

1 servings

Ingredients

Quantity Ingredient
1 large Can tuna, packed in water
½ cup Plain, low-fat yogurt
½ teaspoon Fennel seeds, crushed
⅛ teaspoon Dried lavender flowers
½ teaspoon Dijon mustard

Directions

YIELD: 4 SERVINGS

The author writes: "The combination of fennel and lavender...makes canned tuna something special. This recipe is just the ticket for a quick off-the-shelf dinner." Drain tuna in a strainer; rinse with cold water. Place tuna in a flat broiler-proof dish, breaking it up as you do. Combine remaining ingredients and spread over tuna. Place in a 350 F oven for 10 minutes (or in a microwave at half power for 3 minutes). Stir tuna to mix yogurt sauce into it; bake an additional 8 to 10 minutes (or microwave on high for 1 minute). Serve hot or cold.

From "The Sage Cottage Herb Garden Cookbook" by Dorry Baird Norris.

Chester, CT: The Globe Pequot Press, 1991. Pg. 66. ISBN 0-87106-239-9. Posted by Cathy Harned.

Submitted By SHARON STEVENS On 10-05-95

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