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.
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