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Marinated Tuna Fish And Vegetables

Western.Chefs's picture
  Mixed pickling spice 1 Teaspoon
  Tomato paste 1 Tablespoon
  Water 3 Cup (48 tbs)
  Olive oil 1 Cup (16 tbs)
  Lemon juice 1⁄2 Cup (8 tbs)
  Garlic 4 Clove (20 gm), minced
  Thyme leaves 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Bay leaf 1
  Basil leaves 1⁄4 Teaspoon
  Carrot 1 Large, thinly sliced
  Stalk celery 1 , thinly sliced
  White onions 12 Small
  Mushrooms 4 , quartered
  Green peppers 2 , thinly sliced
  Pimentos 2 , sliced
  Dill pickle 1 , thinly sliced
  Chopped green olives/Black olives motivated 8
  Canned tuna fish 8 Ounce (1 Can)

1. Tie the pickling spice in a cheesecloth bag. Combine in a heavy saucepan with the tomato paste, water, oil, lemon juice, garlic, thyme, salt, pepper, bay leaf and basil. Bring the mixture to a boil.
2. Add the carrot, celery and onions, reduce the heat and simmer one-half hour.
3. Add the mushrooms and green pepper and cook until pepper is tender, about ten minutes. Add the pimento, pickle, olives and tuna fish and cook five minutes longer. Discard spice bag. Cool and chill. Drain.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3302 Calories from Fat 2147

% Daily Value*

Total Fat 243 g373.7%

Saturated Fat 35 g175.2%

Trans Fat 0 g

Cholesterol 40.8 mg13.6%

Sodium 3686.8 mg153.6%

Total Carbohydrates 211 g70.5%

Dietary Fiber 44 g175.8%

Sugars 91.3 g

Protein 95 g189.1%

Vitamin A 353% Vitamin C 917.9%

Calcium 59% Iron 77%

*Based on a 2000 Calorie diet

Marinated Tuna Fish And Vegetables Recipe