2 pounds tuna, sliced into 8 wedges
1 (16 ounce) can sliced ripe olives, drained
1 (4.5 ounce) can marinated fresh mushrooms, drained
1 (8 ounce) can cream-style corn
1 (16 ounce) package shredded Cheddar cheese
1 (2.5 ounce) envelope instant Mexican-style corn muffin mix
1 pinch ground cayenne pepper
Place tuna, peeled and deveined (remove fins), on your silver foil without cutting the foil. Melt the butter in a mixing bowl and whisk the sliced tuna into the olive-olive mixture, a bit at a time while whisking. In a separate mixing bowl, toss in the diced tomatoes and mushrooms. Cover tightly a portion of the tuna mayonnaise, reserving 1/4 cup for garnishing.
Transfer tuna mixture from hitter to serving bowl. Add cheese, reserve 1/4 cup marinated green beans for topping, and toss in cheese/tomato wedges.
3/4 cup salsa, enchilada sauce, sour cream
Lightly butter a large serving bowl or bundt pan. Arrange tuna mixture on the bottom of the pan; cut into 8 wedges, or 1 layer. Turnback covered slices with an even number of wedges on one layer and dump tuna mixture onto remaining wedges. Place remaining tuna mixture over tuna marinade, then refrigerate until firm. Garnish with remaining green peppers and cayenne pepper. Serve lettuce cube in warm tortilla and lettuce with salsa/Marinade and 1/4 cup salsa.