2 clove garlic
1 pound chopped celery
1 cup fresh mushrooms
2 tablespoons butter
2 (28 ounce) cans tuna, drained with juice reserved
1/4 cup water
1/4 teaspoon salt
In a large heat-proof bowl, stir together the potatoes, mushrooms, butter, salt and remaining vegetable. Pour over tuna, cover bowl, and place in the refrigerator until firm, at least 4 hours.
Meanwhile, prepare the meat:
In a large skillet over medium heat, saute the celery, mushrooms, and melted butter for 2 minutes.
Throughout the night, brown the meat in a moderate amount of heat, and repeat the process.
I followed this recipe exactly making no changes and these were amazing! As usual with anyasian food,I added fresh garlic,seperated apples andberries,used garlic powder and used soft-boiled eggs. These were very good and very easy but I will definately look for a different sauce for this.