Tuna spread
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Before we were married, my then boyfriend, now husband, and I used to go to Tagaytay City on picnics. We would bring food to last us the whole day and a bottle of wine. Roast whole chicken and a special chicken sandwich filling were among his favorites. Those days, according to him, started ruining his figure. :cheese:
This is a variation of that sandwich filling. Instead of diced chicken meat, I used canned tuna in brine. Our daughters, 12 and 10, who wouldn’t touch whole pimientoes and pineapples, forgot all their prejudices when I offered them these little snacks earlier today. The tartness of the bottled sandwich spread goes well with the saltiness of the cheddar cheese and the natural sweetness of the crushed pineapple. The pimiento and the parsley add just the right amount of color and additional flavor to the mixture.
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tita connie! this was sooo good. even those who don’t normally like tuna loved this dish. what i did nga lang, i didn’t use cheddar ( i assumed it was the processed cheddar like those in the blue tins ) because it’s quite pricey so i sued pre-shredded cheddar and monterey jack cheese. i also used mayo and pickle relish as it was what i had on hand, but the spread still turned out great! i put a dollop on a piece of toast i had cut into 4 little squares and popped it under the broler for a couple of minutes and viola! yummy yummy appetizers! kind of a cross between a tuna melt and a cheese pimento toast.