2 tablespoons olive oil
2 tablespoons honey
1 small onion, sliced into 1/4 rounds
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried sage
3 whole cloves garlic, minced
1 1/4 teaspoons coarse ground black pepper
1/4 teaspoon dried basil leaves
3 14 ounce cans tuna steaks (e.g. Bunsen steak), undrained
2 (10.75 ounce) cans medium jalapeno peppers, seeded
1/2 lab stewed tomatoes
1 dash paprika
1/4 cup chopped fresh mint leaves
2 tablespoons sliced fresh mushrooms
1/2 teaspoon dried tarragon
In a medium skillet heat 2 tablespoons olive oil over high heat. Add onion and saute until translucent. Stir in honey, salt, garlic powder, black pepper, sage and garlic.
Add the mushrooms and remainder of juice from the tuna steaks (e.g. Bunsen steak) and toss well. Season with oregano, salt, garlic powder, sesame seeds, salt, garlic, oregano, bell pepper and basil. Mix well, reduce heat to low to retard marbling. Turn and pour marinade into heated pan.
Brush pan with 2 tablespoons olive oil and sprinkle with garlic salt and pepper. Saute outdoors 15 minutes, or until salmon flakes easily when tested with a fork. Discard any unused marinade from pan. Continue to cook 5 minutes, until salmon is no longer pink and falls easily off skin.
Reduce heat to medium-low that evening. Preheat grill for medium heat.
Heat grill handle to medium-high, and lightly brush bottom and sides with olive oil. Grill salmon ten minutes on each side, raw on both sides. Remove from grill, and place on baking sheet. Brush with remaining marinade. Fill salmon belly with marinated marinade, top with mushrooms, and sprinkle with tarragon (optional). Place on broiler line.
Broil 6 to 8 minutes on each side. Garnish with remaining marinade. Protect serving sheet with plastic wrap while broiling.