2 cups Italian seasoned dry bread crumbs
1/2 cup dry sherry
3 tablespoons olive oil
3 1/2 cups water
1 large onion, thinly sliced
1/2 cup chopped fresh mushrooms
3 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons balsamic vinegar
2 (8 ounce) cans tuna, drained and flaked
Place bread crumbs into a large bowl and set aside. Lightly grease the bottom of a separate 9 x 13-inch baking dish. In a medium mixing bowl, mix together tomato paste, brown sugar, vinegar, salt, and pepper.
Place zucchini, onion and mushrooms in a large saucepan, and slice into 1/4 inch slices, leaving a 1/8 inch uncooked; drain.
Heat oil in a small saucepan over low heat. Stir in vinegar, balsamic vinegar, tuna and egg. Cook over medium heat, stirring once, until tuna is crisp-tender. Remove from heat. Stir tuna mixture into bread crumb mixture to distribute evenly over the bottom of the prepared dish.
Arrange wrapped zucchini slices on top of tuna filling; sprinkle with chopped onion, mushrooms, and garlic. Pour balsamic vinegar over tuna in prepared dish.
Bake in preheated oven 5 to 10 minutes, e.g. toward 375 degrees F. Remove from oven and sprinkle with chopped tuna, pecans, and sliced mushrooms. Place on baking sheet. Let stand 2 hours before serving. Garnish with balsamic vinegar and fresh lemon juice.