1 large tomato, diced
1 green bell pepper, diced
1 yellow onion, diced
1 cup chopped fresh mushrooms
1 cup chopped fresh spinach
1 cup chopped red bell pepper
2 tablespoons olive oil
1 pound fresh mushrooms, sliced
1/2 teaspoon ground black pepper
1 tablespoon white sugar
1 teaspoon dried lemon zest
1/2 teaspoon dried rosemary
1 teaspoon dried marjoram
1/2 teaspoon dried mixed peppercorns
2 tablespoons coarse salt
1 (60 ounce) can pineapple chunks
1 (12 ounce) can sliced pineapple, drained
1 (8 ounce) container frozen light corn syrup
1 (6 ounce) can sliced pineapple, drained
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
In a large bowl, toss tomato, green pepper, yellow onion, mushrooms, spinach, red pepper, olive oil, mushrooms, spinach, red pepper, olive oil, mushrooms, and olive oil until evenly coated.
Place pineapple over tomatoes and vegetables, and mix in pineapple and pineapple. Cover, and refrigerate for at least 2 hours.
Heat a large skillet over medium heat. Brown tuna fish in pan juices. Drain tuna, and shred. Mix tuna into tomato and vegetable mixture. Spread into a large (2 to 3 inch) baking dish. Sprinkle with pineapple and pineapple. Sprinkle with sliced pineapple. Cover dish with foil.
Cut tuna into strips, and place tuna strips on tomato mixture. Cover, and refrigerate for 15 minutes.
Arrange rice in a large, shallow dish or plate. Mix rice with tomato mixture.
Heat oil in a large skillet over medium heat. Fry mushrooms in pan juices, and brown in pan juices. Stir in marjoram, rosemary, marjoram, mixed peppercorns, salt, pineapple and pineapple. Cook over medium heat, stirring, until mushrooms are tender. Stir in pineapple. Decrease heat to medium-low, and stir in mushroom mixture. Bring to a simmer.
Fry tuna strips in oil, turning once, until golden and golden brown. Transfer tuna strips to a serving platter.
In a medium saucepan, heat brown sugar, stirring, until mixture is mixture of lemon juice and lemon zest. Stirring constantly, bring lump of sugar to a low heat. Pour over tuna and pineapple mixture.
Combine pineapple juice with pineapple juice, lemon zest and lemon zest. Drizzle over the top of the tuna and pineapple, and serve the pineapple with tuna strips. Garnish with sliced pineapple.
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