1/2 cup cornmeal
1/2 cup water
1 pound lean ground chicken
2 cloves garlic, minced
1 teaspoon salt
3 tablespoons white sugar
1 tablespoon olive oil
2 tablespoons soy sauce
1 teaspoon dried minced onion
1 teaspoon brown sugar
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
1 (8 ounce) can tomato paste
8 ounces halved fresh mushrooms
4 zucchini, quartered
1 clove garlic, minced
2 (5 ounce) cans plum tomatoes, drained for garnish
Preheat oven to 200 degrees F (85 degrees C). Place chicken in a casserole dish. In a medium bowl, mix brown sugar, shortening, vegetable oil, soy sauce, onion, sugar, olive oil, garlic, salt, white sugar, and olive oil. Mix until well coated. Spread over chicken. Fill chicken with plum tomatoes, halved, and toss gently in tomato paste until coated. Place vegetables in a large saucepan and add water to thin.
Bring a large pot of salted water to a boil. Pour chicken mixture into a separate large bowl, pressing occasionally to gently coat well.
Drop tuna fillets into casserole dish. Sprinkle chicken with garlic paste, tomato paste, mushroom paste, halved zucchini, and halved garlic and tomato seasoning. Stuff all fillets with tuna fillet. Mix all with desired garnishings, including mushrooms and garlic. Drizzle sauce over the entire dinner.
⭐ ⭐ ⭐ ⭐ ⭐