2 pounds yellowfin tuna, peeled and deveined
2 tablespoons butter
1 (12 ounce) jar marinated artichoke hearts
1 (6 ounce) can sliced mushrooms, drained
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped fresh parsley
1/4 cup chopped fresh red onion
1 cup sliced fresh mushrooms
1/8 teaspoon salt
1 slice red onion, diced
1 tablespoon molasses
1 tablespoon apple cider vinegar
1 (6 ounce) can tuna, drained
1 (6 ounce) can anchovies
In a medium bowl, blend butter or margarine, artichoke hearts, mushrooms, green bell pepper, onion, celery, parsley and red onion into a mixing bowl.
Mix tuna, anchovies and red onion into the marinade.
Heat a medium skillet or frying pan over medium heat. Pour the marinade into the skillet or pan; continue stirring until smooth. Whisk the vinegar mixture into the tuna mixture. Cover and cook over medium heat, turning once, until tuna is well coated.
Drop by rounded spoonfuls into the tuna mixture and toss to coat. Drizzle with olive oil and sprinkle with fish sauce.