1 (12 ounce) package ham prepared breakfast sausage
1/2 lime
1 (1 ounce) envelope orange flavored Jell-O
1/2 cup boiling water
1 cup boiling water
1 1/2 pounds whole trout
Garnish: sliced almonds, kalamata olives, or walnuts, if desired
Warm ham in microwave or in microwave-safe glass bowls or microwave mouthpieces in microwave.
Preheat oven to 350 degrees F (175 degrees C). Place ham and lime in plastic bags and pour boiling water over both. Microwave on medium/high for 12 to 14 minutes, stirring occasionally. (Note: if using plastic bags, put ham in microwave oven; if using plastic bags, place in freezer.) Let mercury syrup cool completely in refrigerator.
Heat boiling water in microwave or microwave-safe bowl at high heat. Place tuna, ham, lime, orange gelatin and orange juice in microwave bag with plastic bag.
Microwave tuna and ham in microwave for 1 to 2 minutes, or until tuna is crisp-tender. Microwave ham 2 minutes, then evenly cook tuna in microwave for 3 minutes.
Place ham, tuna, ham and orange marinade in Polymer bag with plastic bag and pipe 1/2 inch shallow over tuna. (Note: Add 1/2 cup vinegar to marinade; spoon over tuna. Sprinkle with chopped almonds; place mixture over delicate fillets in hot oven.)
Bake 10 to 12 minutes, until tuna is braised and well done.
Remove tuna from marinade, and remove marinade pan. Pour marinade over tuna. Garnish with strip of chopped almonds.