3 (8 ounce) cans tuna steaks, drained
1 (16 ounce) can uncooked white rice
1 (8 ounce) package cream cheese, softened
1 (16 ounce) package cream cheese, softened
1 (6 ounce) can sliced mushrooms, drained
1 (6 ounce) can sliced mushrooms
1/2 cup diced celery
1 tablespoon butter
1 4 ounce cans harissa beans, undrained
1/4 cup vegetable oil
2 tablespoons white vinegar
In a medium bowl, toss tuna steaks with rice. Keep steaks submerged, but wrap in plastic wrap.
In a glass or metal bowl, beat cream cheese, softened butter, mushrooms, celery, enchiladas or tortillas.
Roll steaks in flour mixture until coated with oil. Place steaks in bowl to coat evenly. Place tuna steaks in plastic bag with slices of cheese, tomatoes, mushrooms, celery, onion, green onions, bell pepper and cauliflower mixed with water. Serve steaks with cilantro and salsa.
Heat 2 tablespoons vinegar in small saucepan over medium heat. Add tuna steaks and stir gently. Reserve steaks. Dice tuna, remove entire edge, and brush steaks with egg mixture. Refrigerate for at least 2 hours or overnight, or until steaks are prepared.