2 tablespoons butter
2 tablespoons olive oil
1 small onion, thinly sliced
1 green bell pepper, thinly sliced
1 medium white onion, thinly sliced
2 medium peas, sliced
1 medium tomato, diced
1 medium cucumber, diced
1 medium cucumber, juiced and cut into wedges
1 medium carrot, diced
1 medium sun-dried tomato, chopped
1 medium yellow squash, diced
1 medium onion, diced
1/2 cup chopped fresh parsley
2 medium tomatoes, diced
1/2 cup thinly sliced red onion
1/2 lemon slice
salt and pepper to taste
1 small carrot, sliced
1/2 cup chopped fresh parsley
1 tablespoon olive oil
Heat butter, olive oil and 1 teaspoon salt in a large saucepan over medium heat. Saute onions and green pepper for about 10 minutes, stirring often.
In a large dish or bowl, combine the white onion, pecans, tomato, cucumber, peas, tomato, cucumber, carrot, sun-dried tomato, yellow squash, onion, lemon slice, salt and pepper. Mix well. Transfer to a large saucepan and cook over low heat, stirring constantly, until vegetables are tender, 15 minutes.
Remove fish from marinade and place in saucepan to simmer. Lower heat and simmer until fish flakes with a fork, about 10 minutes. Remove from heat and dice. Transfer to saucepan with vegetables. Stir well and pour in olive oil and lemon juice. Bring to a boil and cook, stirring constantly, until cabbage is tender, about 20 minutes. Stir in salt and pepper and return fish to saucepan. Reduce heat to medium low and simmer, stirring constantly, until fish flakes with a fork, about 20 minutes.
Place tuna on an ungreased tray. Sprinkle with parsley and add cherry blossoms, if desired. Serve hot or cold.
It was limited to two per household, so maybe next time I'll double it. Couldn't get hold of the recipe.
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