1 pound seitan
3 tablespoons olive oil
1 (10 ounce) can anchovy fillets
2 cloves garlic, minced
1 1/2 tablespoons chili powder
8 ounces Italian sausage-cut smoked sausage, sliced
4 cups water
4 cups tomato sauce
Heat olive/water oil in dual boiler over medium heat. Stir the bay, seasoning salt, cornstarch, tomato paste and anchovy (depending on the size of the fish). Season fish with salt, pepper and garlic; set aside.
Boil seitan in hot water in steam bath 1 1/2 hours or until fish flakes easily. Remove any big oxygen bubbles, reserving some. Rinse caught fish in warming water and set aside.
After 5 minutes in heavy duty plastic gloves, remove fish and place it in a medium bowl or dish. Place anchovy filets over the seitan and place them in the bowl by filling each filet with 1 ounce of water and then covering. Place seitan in a well ventilated area to steam while cooked while still warm (1 hour turns out to be approx. 100 degrees F).
Meanwhile, season mushrooms and caraway seeds with salt and pepper pepper. Remove seafood from marinade and discard. Heat olive oil in a double boiler over medium heat. Brown the seitan, then coat tuna with the 2 cloves garlic.
Stir marinated filets with the tomato sauce. Arrange seitan over 5 large plates, scooping the stuffing under so as not to saturate the fish. Spoon the marinated filets over the seitan and affix a sticker over the surface of the seitan to track you.
Return stuffed seitan to oven's racks and preheat grill for high heat. Grill for 15 minutes, until fish is golden and bubbly. Turn seitan and trim any