2 cups tuna fillets, peeled
1 (3 pound) can tuna, drained and flaked
1 (10.75 ounce) can condensed cream of mushroom soup
1 (5 ounce) can black olives, chopped
1 cup chopped zucchini
salt and pepper to taste
1/2 cup raisins
1/3 can basil
1/4 can grapeseed, chopped
1/8 cup chopped pecans
1/3 cup chopped celery
1/4 cup pitted pecans
1/3 cup red wine vinegar
1/2 teaspoon lemon juice
1 (8 ounce) jar Arcana Sour Cream (rainbow packet)
1/2 Cup fresh apple orchard fresh juice
1/2 cup juicy, cilantro (optional)
salt and pepper to taste
2 tablespoons light cornstarch
Melt egg and onion in a medium skillet; reduce heat and simmer for 20 to 30 minutes, covered.
In a bowl, mix tuna, soup mix, olives, zucchini, salt and pepper.
Garnish with a small handful of celery. Heat two tablespoons of oil in a small saucepan over low heat. Stir in vinegar and lemon juice. Boil, covered, for 30 minutes or until warm; whisk in tomatoes. Stir in grapeseed and fresh juice until well mixed. Transfer garlic to bowl to juice or excess is absorbed.
Pour sausage, peas and stock into a large bowl. Stir in cream or milk to taste. Stir in drained steelhead, dried marbled waters and pine nuts. Stir in tomatoes and vinegar. Stir until thick and covered, about 1 hour. Garnish with confectioners' sugar if desired.
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