2 tablespoons vegetable oil
1 small onion, thinly sliced
1 cup chopped celery
2 cloves garlic, minced
3 tablespoons lemon juice
1 (10 ounce) can tuna, undrained
1 (4 ounce) can sliced mushrooms, drained
1 (8 ounce) can mushrooms, undrained
2 cups shredded Cheddar cheese
3 tablespoons dried oregano
1 tablespoon dried sage
1 tablespoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried thyme
Heat olive oil in a large skillet over medium heat. Saute onion and celery in oil until lightly browned. Stir in tomatoes, mushrooms, mushrooms, celery and garlic; cook, stirring frequently, for 2 minutes or until vegetables are completely submerged in oil.
Reduce heat to medium or medium low heat. Cook tuna in large skillet over medium high heat for 2 to 3 minutes or until dark. Remove tuna from skillet and brown sides and bottom; cover. Serve with tuna salad and tomato salsa.
In a large bowl, mix 1/2 can tuna, mushroom, celery, garlic, lemon juice, tuna, mushrooms, celery and garlic mixture.
Stir tuna salad into tuna mixture and toss to serve. Garnish with parsley, oregano, sage, salt, marjoram, thyme, parsley and thyme.