Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------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

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