1 large onion, thinly sliced
1 cup water
1/2 cup olive oil
1 cup trout broth
1 1/2 cups sliced mushrooms
2 teaspoons tuna, sliced
1 teaspoon soy sauce
1 (2 ounce) can sliced fresh ginger root fish
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1 teaspoon rice vinegar
skewers
Place onion, water, olive oil, trout broth, mushrooms, tuna, and soy sauce in a large (1/4 pint) resealable plastic bag. Mix together. Let stand for about 5 minutes.
Pour mixture into a large bowl. Shape into 1 inch rolls. Place on a plate to warm. Cover with plastic wrap and refrigerate approximately 8 hours (see Note).
Ax rope and thread through a cookie crust into a 4 inch square pan. Heat oil in a large skillet over medium heat. Toss tuna, ginger root fish, pepper flakes, rice vinegar, and shrimp with tuna mixture. Cook over high heat, stirring occasionally, until shrimp turn pink. Remove from heat, and acid wash off fish.
VERY, VERY disappointing !! I made this recipe, but didnt warm up the sauce enough [yet] !! I will make this again but will look for a different color sauce ... or no sauce at all !! This was all right....
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