3 tablespoons Worcestershire sauce
3 tablespoons sherry
1 tablespoon lemon juice
1/2 tablespoon garlic powder
2 tablespoons sugar
1 teaspoon ground black pepper
2 teaspoons beef bouillon granules
1 tablespoon fermented Italian seasoning
Sprinkle Worcestershire sauce on tuna, before flushing with a paper towel. Chill tuna in refrigerator for one hour or until it flakes easily with a fork. Remove tuna from marinade, freezing, and fluff with fork. Remove the sides of tuna. Reserve the marinade.
Place tuna in a bowl of warm water. Mix the lemon juice, garlic powder, sugar, and pepper. Add the marinade and cooking spray and stir gently until well blended. Cover tuna, and refrigerate for 2 to 3 hours. Fish should be warm and easily flaked with a fork while still in the tuna fat.
Stir tuna through a slotted spoon into a large bowl. Transfer the tuna, flaked side up, onto a sheet of foil. Season with the remaining marinade and optional Italian seasoning. Freeze until ready to serve.
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