1 (10 ounce) can frozen mixed vegetables
1 medium head lettuce, torn into bite-size pieces
2 small onions, cubed
1 cup sliced water chestnuts
3 cloves garlic, crushed
salt and pepper to taste
2 cups shredded mozzarella cheese
1 tablespoon Italian seasoning
1 tablespoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon dried oregano
3 eggs
1 (4 ounce) can tomato paste
1 cup shelled, canned beets
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon dried Italian seasoning
Place mixed vegetables in a large bowl. Toss to coat. Drain well.
Heat olive oil in a small skillet. Saute mixed vegetables until lightly browned. Stir in lettuce, oil, cheese, Italian seasoning, hot pepper sauce and Worcestershire sauce. Bring to a boil.
Reduce heat to medium-low, adding water if necessary to maintain a liquid consistency. Stir slowly, stirring occasionally, until blended.
Cook 4 minutes in a small saucepan over medium heat, stirring occasionally. Drain off any grease.
Heat butter in a medium skillet set over medium heat. Slice cooked vegetables and set aside. Combine with potatoes, cover and remove skin. Remove skins. Heat through, stirring occasionally.
Heat olive oil in pan with saucepan in microwave oven, stirring constantly. Stir in egg yolks and egg whites. Cook 2 minutes, or until mixture is thick. Pour into greased 13 x 9-inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
Mix egg yolk mixture with cheese mixture and spread over baking dish. Fill foil with egg whites.
Bake in preheated oven for 1/2 hour. Moisten sides of foil so frost is not dripping. Pour egg yolk mixture onto greased foil. Bake an additional 3 minutes, or until ring is golden brown. Lightly grease aluminum foil, and cut to fit the pan. Remove foil; brown in pan with remaining olive oil. Return foil to pan; grill over medium high heat about 1 minute per side, or until golden brown.
Grease and flour two 9-inch round baking pans.
In a large bowl, combine mixed vegetables, lettuce, onions, water chestnuts, garlic, salt, pepper, bread crumbs, mozzarella cheese, Italian seasoning and hot sauce. Mix well, add eggs, tomato paste, eggs and tomato paste. Mix thoroughly.
Dice bread pieces into small pieces. Place on center of foil. Place on foil; cook about 1 minute per side, until egg yolk mixture is bubbly and golden green. Place tuna fish onto foil; cook about 1 minute per side, until fish flakes easily with fork.
Return foil to pan. Heat about 2 tablespoons of oil in skillet over medium heat.
Fry torn tomato in oil until golden brown. Repeat with remaining vegetables, tuna fish, tomato paste, eggs and tomato paste.