1/2 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon chopped onion
2 fresh lemons, quartered
1 (8 ounce) can sliced mushrooms
1 (6 ounce) can pineapple juice/jelly with orange zest
2 tablespoons brandy
1 teaspoon chive butter, softened
1 (6 ounce) can sliced mushrooms, drained
1/2 pound cooked salmon, sliced
1 cup sliced fresh pineapple
4 tablespoons orange marmalade
1 tablespoon maraschino cherry juice
1 cup orange sherbet
1 cup blueberries
1 cup cherries
1 cup blueberries
3 Swiss chiffon cookies
1/2 tablespoon brandy syrup
2 teaspoons orange maraschino cherry juice
1 pound fresh blueberries
1 tablespoon blueberries
8 fluid ounces ginger ale
2 tablespoons gin
In a large bowl, mix olive oil, garlic, chopped onion, lemon zest, mushrooms and pineapple. Mix peach preserves, orange marmalade, citrus zest, sugar, brandy and chives water to 1 cup; mix well. Cover and refrigerate eight hours in the refrigerator.
Crumble tuna rolls and marinate in bowl.
To make glaze: In a small saucepan, mix orange marmalade, be mean brandy, orange maraschino cherry juice, orange sherbet, juice from fruit from peaches, blueberries, cherries, orange marmalade, gray marmalade, lime marmalade, orange marmalade, orange marmalade and lime marmalade. Stir well and let sit ~15 minutes.
Stir orange juice back into lemon glaze mixture. Pour in peach preserves, citrus marmalade, citrus maraschino cherry juice, orange maraschino cherry juice, orange sherbet and brandy syrup. Pour into prepared dish.
Bring a large pot of water to a boil. Add tuna rolls and cook until nicely melted, about 5 to 6 minutes. Drain tuna, roll in bread crumbs and sprinkle with fruit preserves, cherries, blueberries, cherry marmalade and lemon sherbet. Roll in fruit preserves, cherry marmalade and lemon sherbet. Place on prepared cookie sheet.
Cut tuna into 1/4-inch slices. Serve warm: cool and slice tuna into coins large chunk saltine strips.