Cooking with Lavender: Tuna with Fennel and Lavender

April/May 1999
By The Herb Companion staff 
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Serves 2

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Banish the boredom of tuna sandwiches with this quick microwave version that’s delicious on rye bread.

• 1 six-ounce can tuna in spring water
• 1/2 cup plain, lowfat or nonfat yogurt
• 1/2 teaspoon crushed fennel seeds
• 1/8 teaspoon crushed dried lavender ­flowers, stalks removed
• 1/2 teaspoon salt

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.

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.

Adapted with permission from Sage Cottage Herb Garden Cookbook by Dorry Baird Norris. Old Saybrook, Connecticut: Globe Pequot, 1995.

Click here for the main article, Cooking with Lavender.

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