|2 larges||Portabello mushrooms|
|Salt and pepper to taste|
|Dab of butter|
|1 cup||Bacon; and saut‚ed crispy|
|; and diced|
|½ cup||Shallots; sliced|
|1 cup||Thinly sliced red bliss potatoes|
|Fresh thyme to taste|
|1½ pounds||Cubed yellowfin tuna|
|1 cup||Green beans; sliced and blanched|
|2 cups||Heavy cream|
|½ cup||Crushed potato chips|
Preheat oven to 350 degrees. Bake the mushrooms for 10 minutes after seasoned with salt, pepper and a dab of butter, reserve. Cook the bacon with sliced shallots until the bacon is crispy, reserve. Spread the potatoes in the bottom of a casserole dish. Add salt, pepper, and thyme.
Add the cubed tuna. Add the bacon and shallots and blanched green beans.
Add the mushrooms. Sprinkle parsley and breadcrumbs over dish. Mix heavy cream and egg yolks until well blended and add. Top with crushed potato chips. Bake for 45 minutes at 350 degrees.
Yield: 4 to 5 servings
Converted by MC_Buster.
Per serving: 3490 Calories (kcal); 321g Total Fat; (82% calories from fat); 97g Protein; 59g Carbohydrate; 1492mg Cholesterol; 4236mg Sodium Food Exchanges: 1½ Grain(Starch); 10 ½ Lean Meat; 4 ½ Vegetable; 0 Fruit; 57 Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #ING019 Converted by MM_Buster v2.0n.
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