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