Mushroom And Tuna Wrap Food

PORTOBELLO TUNA MELTS

Steps:

• Preheat oven to 350 degrees F. Brush top and underside of mushroom cap with a bit of olive oil. Place mushroom caps on a baking sheet, top side up. Bake for 5-10 minutes until tender. Carefully turn mushroom caps over (tops now be laying on the baking sheet). Drain excess water/liquid off of baking sheet and mushroom caps.
• In a bowl, toss together Ocean Naturals tuna with celery, onion, and banana peppers. Mix in lemon juice and olive oil. Season with the salt and pepper, adjusting both, if you wish.
• Divide mixture between the two mushroom caps, stuffing each one and creating a mound of tuna salad on the mushroom. Lay 1 tomato slice on top of tuna salad and then 1 slice of cheese. Return to the oven and bake until cheese is melted.

TUNA MUSHROOM CASSEROLE

Steps:

• In a large saucepan, bring water and bouillon to a boil; stir until bouillon is dissolved. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 5 minutes. , In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna. , Pour into a greased 2-1/2-qt. baking dish. In a small skillet, brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° until heated through, 25-30 minutes.

TUNA AND MUSHROOM KEBABS WITH WASABI VEGETABLE SALAD

Steps:

• Cut the tuna into 8 equal-size cubes. Combine the sherry, soy sauce, oils, rice vinegar, wasabi paste, ginger and garlic in a bowl. Reserve 1/3 of the marinade for dressing the vegetables later and add the tuna cubes to the 2/3 remaining. Marinate for 1 to 2 hours, refrigerated.
• Remove the stems from the mushrooms and cut them into quarters. Thread the tuna unto the skewers, alternating with the mushrooms, two pieces of tuna and two mushrooms per skewer.
• Using a food slicer, julienne the cucumber and daikon radish into pasta-like threads and mix with the red pepper julienne. Dress the vegetables with the reserved marinade and allow to marinate for 20 minutes before serving.
• On a hot outdoor grill or under a broiler, sear the kebabs for two to three minutes on each side. The tuna should be medium rare still red in the center. Serve the grilled skewers on a bed of marinated vegetables.

MUSHROOM WRAPS WITH SPINACH, BELL PEPPERS AND GOAT CHEESE

Steps:

• Heat oil in large pot over medium-high heat. Add mushrooms and sauté until tender, about 10 minutes. Add canned tomatoes with juices. Cook until liquid thickens slightly, about 15 minutes. Season mushroom mixture with salt and pepper.
• Heat large skillet over high heat. Add 1 tortilla to skillet and cook until pliable, about 15 seconds per side. Place on work surface. Spoon 1/6 of mushroom mixture in strip on lower half, leaving 2-inch border at sides. Top with 1/4 cup cheese, 2 tablespoons onions, 2 tablespoons cilantro, 1/6 of peppers and tomatoes, then 1/2 cup spinach leaves. Fold in sides of tortilla over filling; fold up bottom and continue to roll up, enclosing filling. Repeat with remaining tortillas and filling.