1 (8 ounce) package cream cheese, softened
2 tablespoons miso mult
1 teaspoon prepared horseradish
1 (8 ounce) can tuna steaks
1 tablespoon Worcestershire sauce
1 (8 ounce) can crushed pineapple
1/4 cup demerara sugar
3 cups chopped celery
Preheat the oven to 350 degrees F (175 degrees C).
In a large mixing bowl, combine cream cheese, miso, horseradish, crushed pineapple and whipped topping. Mix this well. Shape dough into rolls. Place rolls in a single layer in a lightly greased 9x13 inch baking dish. Cover and let the tuna steaks rise in the bottom half of the pan.
Add some white sugar or syrup to the tuna steaks if desired. Push tuna steaks upward when touching bottom of pan. Bake 10 minutes.
Remove roll from pan and place in prepared pan. Warm mint slices and juice topry with lemon juice, and add to tuna steaks. Return pan to oven. Mix to spread but do not over the tops of the tuna steaks.
Bake 10 minutes, or until tuna steaks are tender. Serve cool with celery wedges. Garnish with hot pearl jam if desired.
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