Mother Earth Living

Cooking with Lavender: Tuna with Fennel and Lavender

<em>Serves 2</em>
<p>Banish the boredom of tuna sandwiches with this quick microwave version that’s delicious on rye bread.</p>
<p>• 1 six-ounce can tuna in spring water<br />
• 1/2 cup plain, lowfat or nonfat yogurt<br />
• 1/2 teaspoon crushed fennel seeds<br />
• 1/8 teaspoon crushed dried lavender ­flowers, stalks removed<br />
• 1/2 teaspoon salt</p>
<p>1. Drain the tuna in a strainer, rinsing with cold water. Place it in a small ­microwave-safe bowl and break it up with a fork.</p>
<p>2. Stir together the remaining ingredients and spread them over the tuna. Microwave at half power for 2 minutes. Stir again and microwave on high for 1 minute. Serve hot or cold.</p>
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<em>Adapted with permission from Sage Cottage Herb Garden Cookbook by Dorry Baird Norris. Old Saybrook, Connecticut: Globe Pequot, 1995.</em>
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<strong>Cooking with Lavender</strong>

  • Published on Nov 30, 2009
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