Marinated Tuna Fish And Vegetables Recipe
Ingredients
| Mixed spice | 1 Teaspoon | |
| Tomato Paste | 1 Tablespoon | |
| Water | 3 Cup (16 tbs) | |
| Olive oil | 1 Cup (16 tbs) | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| Garlic | 4 Clove (5gm), minced | |
| Thyme leaves | 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Basil leaves | 1/4 Teaspoon | |
| Carrot | 1 Large, thinly sliced | |
| Stalk celery | 1 , thinly sliced | |
| White onions | 12 Small | |
| Mushrooms | 4 , quartered | |
| Green peppers | 2 To taste, thinly sliced | |
| Pimentos | 2 , sliced | |
| Dill pickle | 1 , thinly sliced | |
| 8 green olives, whole or chopped 8 black olives, whole or chopped | ||
| Tuna fish | 1 Ounce | |
Directions
1. Tie the pickling spice in a cheesecloth bag. Combine in a heavy saucepan with the tomato paste, water, oil, lemon juice, garlic, thyme, salt, pepper, bay leaf and basil. Bring the mixture to a boil.
2. Add the carrot, celery and onions, reduce the heat and simmer one-half hour.
3. Add the mushrooms and green pepper and cook until pepper is tender, about ten minutes. Add the pimento, pickle, olives and tuna fish and cook five minutes longer. Discard spice bag. Cool and chill. Drain.
2. Add the carrot, celery and onions, reduce the heat and simmer one-half hour.
3. Add the mushrooms and green pepper and cook until pepper is tender, about ten minutes. Add the pimento, pickle, olives and tuna fish and cook five minutes longer. Discard spice bag. Cool and chill. Drain.
Chef
