1 cup finely chopped large sushi mushrooms
1 cup beef broth
3 cups water
2 tablespoons Italian seasoning
3 cups tomato paste
2 tablespoons monosodium glutamate (MSG)
1/4 teaspoon dried basil
16 slices freshly grated Parmesan cheese
Glaze mushrooms and potatoes in a mixing bowl with water; set aside.
Combine beef broth and 3 cups of water into a large stainless steel pan; add cooked fish. Sprinkle the Italian seasoning in a separate bowl.
Heat the tomato paste in large bowl over medium heat. Cover pan, increase heat to medium and cook, stirring constantly, for 5 minutes. Add the tuna, sunken curry and next 3 ingredients, stirring, until sauce begins to thicken. Continue to cook for 2 minutes.
Sprinkle mushrooms and grains with additional water and spread over top of fish and vegetables. Back of pasta will be very brown and add water if desired. Turn pasta and skin over and sprinkle with Parmesan cheese. Garnish with sliced fruit.
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