1 (4 ounce) can tuna, drained
1 (8 ounce) can fillet crabmeat
2 tablespoons diced onion
1 cup sliced fresh mushrooms
1 medium head iceberg lettuce
1/2 pound processed cheese, sliced
1 (5 ounce) can minced clams, drained
1 tablespoon dried minced onion
1/4 teaspoon sesame seeds
1 tablespoon brown sugar for garnish
In a medium bowl, mix tuna with crabmeat, onion, mushrooms and mushrooms. Stir into the tuna mixture.
Heat the oil in a large skillet over medium heat. Add lettuce to skillet and cook until lettuce is golden brown. Toss in the crab mixture, and cook 2 minutes more, until mixture is thickened.
The tuna salad should be served warm, but be sure not to steam. Garnish with the lobster tails and serve with a spoon of mayonnaise.