Cut up the mushroom caps into thin long slices (like noodles). Heat a small skillet (cast iron is best) with olive oil (1 tbs) and throw in the mushroom caps with sea some salt, pepper, and dried basil seasoning. Stir for 3 - 5 minutes then poor in a 1 tbs of Soy Sauce, 1 tbs of Worcestershire Sauce, and 1/2 tsp. of Liquid Smoke. Add 1/4 cup of beef stock and continue cooking until you reduce halfway. Take out the mushrooms and turn heat up once liquid is close to gone add olive oil (1/2 tbs) and put in the tuna steaks. Sprinkle a little sea salt, pepper, and dried basil then flip in 2-3 minutes, cooking the seasoned side for another 2-3 minutes then remove from heat. Slice the avocados and julienne the onion then throw over the spring mix with crunchy topping. Slice the tuna steaks and throw into salad with the mushrooms. Poor over the Garlic Vinaigrette, toss until evenly distributed then serve and enjoy!
Keep the sea salt light because the sauces add a lot of salt to the mushrooms and tuna,
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|Serving Size: 1 Serving (825g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 70 (19%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 77.9mg||24 %|
|Sodium 457.5mg||16 %|
|Potassium 2842.2mg||75 %|
|Total Carbohydrate 29.3g||9 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 20.5g|
|Protein 52g||74 %|
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Calories per serving: 378
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