Wanted to title this post “Fish Quiche” but it just did not sound right 🙂 In fact, you can make it with any kind of fish canned in water, or leftover baked fish.
1 pouch of light tuna or salmon (60 g or 2.1 oz)
1 egg, lightly beaten
1 teaspoon of ff Greek yogurt
1 teaspoon of fat-free mayo (such as Banquet or Walden Farms)
1 large shiitake or 2 smaller button mushrooms
1 small shallot, diced
Salt, pepper to taste
Pinch of tarragon, spray of truffle-infused oil (optional)
FF non-stick spray
Slice shiitake mushroom, reserve six large slices for decoration, chop the rest, and saute lightly with onion.
Mix fish with yogurt, mayo, egg, parsley, add sauteed mushroom and onion, season to taste, place in a porcelain baking dish lightly covered by non-stick spray, decorate with mushroom slices on a top, and bake 20 min at 400 F (that’s the setting for convection oven, might take about 5 min longer for regular oven.)
Adding optional ingredients will make this dish especially delicious.