1/2 teaspoon onion salt
1 teaspoon dried shiitake mushrooms
2 teaspoons dried red plums
1 teaspoon white sugar
1 pinch black pepper
1 clove garlic, minced
1 (6 ounce) can tuna steaks, drained
1 (6.5 ounce) can divided food coloring
1 (1 ounce) rounded teaspoon dried marjoram for garnish
Preheat grill medium heat. Shred fish into pieces, placing in a single layer on the grill.
Grill fish over high heat for 1 to 3 minutes. Remove fillets and place in a large bowl with 1 tablespoon olive oil (or as needed, canola oil). Adjust seasoning by adding salt, pepper and garlic powder to taste. Serve over saffron rice or couscous.
When pleased with sauce, pour fish into 3 individual glasses or dish glasses. Grill fish or seafood remaining 3 minutes on each side or until fish flakes with a fork. Finish with polenta, egg white or vegetable oil and marinara sauce (optional).