BREADED TUNA STEAKS WITH LEMON – PARSLEY – GARLIC IN MUSHROOM & WHITE WINE SAUCE / BUTTER LETTUCE WITH SUMMER SQUASH – MUSHROOMS – GREEN ONIONS – FETA IN HONEY MUSTARD DRESSING / BACON – FLAVORED SPECKLED BUTTER BEANS / ASPARAGUS SERVED NATURALLY

–tuna steak (1 large)

–breadcrumbs (boxed, plain)

–lemon juice

–parsley (fresh if possible)

–mushrooms (divided, fresh, baby bellas, 5 or 6, sliced)

–white wine (cooking wine is fine)

–butter lettuce (one-third package)

–summer squash (1, medium, sliced)

–green onions (sliced, fresh, 3 stalks)

–feta cheese (one-third small package)

–honey mustard dressing

–speckled butter beans (frozen, packaged)

–Bac’n pieces

–salt and pepper

–olive oil

–asparagus (fresh, 8 to 10 stalks)

–salt and pepper

–olive oil

1 – Place two-thirds cup of speckled butter beans in a slow cooker with water just to cover.  Season with salt, pepper, Bac’n pieces, and olive oil.  Cook on low for 6 hours; then keep on “warm” setting until time for dinner.

2 – Slice 3 or 4 baby bella mushrooms, and place in a covered baking dish with a little white wine.  Microwave on high for 2 minutes.  Place 1 large tuna steak in a plastic bag.  Season with salt, pepper, garlic powder, lemon juice, and olive oil.  Pour a small amount of breadcrumbs in the plastic bag.  Shake well.  Then nestle the tuna steak amid the mushrooms in the wine sauce.  Sprinkle parsley on top.  Set aside.

3 – Place one-third package of butter lettuce in a mixing bowl.  Add 1 sliced, medium, summer squash; 3 stalks, sliced of green onions; and one-third package of feta cheese.  Season with salt and pepper.  Stir well.  Add honey mustard dressing and stir just before serving dinner.

4 – Place 8 to 10 stalks of asparagus in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

5 – Microwave the tuna for 3 minutes, no longer to avoid dryness.

6 – Serve the salad as a first course.  Then serve the tuna hot with the butter beans and asparagus as sides.

–tuna steaks adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

Advertisements

One thought on “BREADED TUNA STEAKS WITH LEMON – PARSLEY – GARLIC IN MUSHROOM & WHITE WINE SAUCE / BUTTER LETTUCE WITH SUMMER SQUASH – MUSHROOMS – GREEN ONIONS – FETA IN HONEY MUSTARD DRESSING / BACON – FLAVORED SPECKLED BUTTER BEANS / ASPARAGUS SERVED NATURALLY

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s