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---------------------YIELD: 4 SERVINGS--------------------------
1 lg Can tuna, packed in water 1/8 ts Dried lavender flowers
1/2 c Plain, low-fat yogurt 1/2 ts Dijon mustard
1/2 ts Fennel seeds, crushed
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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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