Tuna Stuffed Sole

½ cup match-stick carrots

½ cup zucchini cut into match-stick size pieces

2 scallions, cut into strips

2 Tbsp. lemon juice

1tsp. dried basil

½ tsp. dried dill weed

8 thin sole or other white fish fillets

16 large spinach leaves, washed

3 tbsp. lime juice

In a 1-part microwaveable bowl, combine carrots, zucchini and scallions. Cover with waxed paper and microwave on HIGH for 2 -3 minutes, or until tender.
Stir in tuna, lemon juice, basil and dill. Arrange one sole fillet on microwaveable roasting rack or plate.
Top with two spinach leaves, overlapping if necessary. Spoon equal portion of the vegetable and tuna mixture over each fillet; roll up each fillet from short side, enclosing filling. Secure with wooden toothpicks; place in shallow microwaveable dish.
Cover with plastic wrap that is vented. Microwave on HIGH 8 – 10 minutes or until fish flakes easily, rotating dish once during cooking. Remove toothpicks and drizzle with lime juice.

When using 2 cans (4.5 oz.) Solid Light Tuna in Olive Oil

Servings Per Recipe 4