Tuna and mushroom snacks


Grilled tenderloin with mushrooms on rosemary stalk skewers


  • 300 g Portobello
  • 1 onion
  • 200-250 g tuna
  • 1 lemon
  • olive oil, salt and pepper

Sprinkle the slices of Portobello mushroom with salt, pepper and a little oil and cook in a hot frying pan or grill for 1 minute on each side until sealed.

Place on a serving dish and sprinkle each slice generously with tuna fish, finely chopped onion and slices of lemon. Serve immediately