Recipe 15

canned tuna chunks with apples and baked zucchini boats

In 2 Tbs Crisco, sauté

  • 4 Tbs fresh chopped leek with
  • 2 Tbs chives and
  • 3/4 cup sliced apples.

Stir in 12-18 oz. canned tuna chunks. Continue to sauté until the canned tuna chunks begin to color.When the apples and chopped leek are tender, reduce heat to low. Stir in

  • 2 cups vegetable stock, adding
  • 1-3 Tbs breadcrumbs to thicken, if desired.

Season the sauce with

  • 1 Tbs sea salt
  • 1 tsp cumin seeds
  • 1 tsp dill seed, and
  • one whole clove.

Cover and simmer about 30 mins.Serve hot over baked zucchini boats. Garnish each serving with shiitake mushrooms.

Recommended beverage: lemonade.