2 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon garlic powder
4 boneless, skinless chicken breast halves
1/2 cup fresh ginger root
1 (8 ounce) can tuna, drained
2 tablespoons lemon juice
1/2 cup white wine
1/3 cup honey
1/2 cup rice wine vinegar
1 teaspoon lemon zest
1 teaspoon white sugar
1 (10 ounce) package frozen mixed vegetables, thawed
1 cup chopped cooked salmon
Heat olive oil in a large saucepan over medium heat. Mix in salt, garlic powder, chicken, ginger, tuna, lemon juice, wine, honey, rice vinegar, lemon zest, sugar and white wine. Cover, and simmer over medium heat for 10 minutes.
Stir vegetables into the mixture, and turn to coat. Mix together the mustard, ginger, tuna and lemon juice. Cover, and simmer for at least 5 minutes.
Stir chicken, fish and mixed vegetables into the mixture.
Stir tuna mixture into the mixture, and simmer for at least 10 minutes, or until fish is pink. Remove from heat, and stir in the rice vinegar and lemon zest. Heat through.
To serve, scoop chicken, fish and vegetables into a large bowl. Fill it with the glaze, and sprinkle with salmon.