–tuna steak (1 large)
–breadcrumbs (boxed, plain)
–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)
–salt and pepper
–asparagus (fresh, 8 to 10 stalks)
–salt and pepper
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.