1/4 cup vegetable oil
2 pounds cooked meat tenderloin, cut into bite size pieces
1 tablespoon dried parsley
1 teaspoon hot pepper sauce
1 cup crushed red pepper
4 cloves garlic, minced
1/4 teaspoon salt
4 teaspoons dry mustard
1 (17.5 ounce) package dry potato mix
1 egg
1 pound nori seaweed (or seaweed substitute)
1/2 cup shredded mozzarella cheese
Heat oil in a microwave oven or over a double boiler until heated through.
Arrange tomato slices on top of meat, cut side up. Combine parsley, hot pepper sauce, crushed red pepper, garlic and salt; mix well. Place a handful of seaweed into each large square of meat and spread evenly over tomato slices. Spread celery slices on top of meat.
In a microwave oven or over a double boiler, heat oil to 375 degrees F (190 degrees C). Place meat in the pan with broiler setting over high heat. Fry 5 minutes or until thermometer reaches 400 degrees F (200 degrees C).
Place nori seaweed mixture on top of meat; spoon nori over meat.
In a small microwave-safe bowl, microwave egg 4 minutes or until slightly heated.
Remove meat from heat. Mix together potato mix and egg. Microwave second microwave 1 minute. Mix potato mixture, remaining tomato slices, seaweed mixture, and egg mixture onto meat. Spread meat evenly over meat.
Bake 1 hour 4 minutes, or until meat is tender.