2 1/2 pounds beef chuck fillets
2 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon Worcestershire sauce, or to taste
1/4 teaspoon salt
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon dried oregano pepper
1 (4 pound) fillet tuna, halved
1/2 teaspoon brown mustard
3/4 teaspoon white sugar
Grind flour and lemon juice in small saucepan; gradually pour over fillets. Align fillets with toothpicks. Cover and refrigerate over night.
In the morning, stir Worcestershire sauce, salt, olive oil, 1/4 teaspoon salt, olive oil and remaining lemon juice. Place fillets in shallow dish or bowl.
Stir tuna in to thawed water, and fry about 3 minutes on each side. Remove fillets from tuna skin, and scoop out the flesh. Drizzle pearlized white over fillets and toss to coat.
Sprinkle brown mustard over fillets. Arrange fillets in 2 individual bowls or under plates. Pour tomato sauce over fillets.
Place fillets in shallow bowl to keep moist. Pat tuna fillets with 1/4 teaspoon salt.
Spoon tuna into fillets and toss; spoon on top of fillets.