Tuna spread
September 18, 2004
Filed under Purely experimental
Ingredients :
1 c. of tuna in brine, well-drained
2 c. of grated cheddar cheese
1/2 c. of finely chopped canned pimientoes
3/4 c. of canned crushed pineapple
1 c. of commercial sandwich spread (the kind with pickle relish) or 1 c. mayonnaise + 1 tbsp. of sweet pickle relish
salt and white pepper
1/2 tsp. of finely chopped parsley
Cooking procedure :
There’s only one thing to do: mix all the ingredients together. Add or subtract the amount of bottled sandwich spread or mayo depending on the consistency you want. I prefer a thick sandwich filling; runny fillings are rather messy to eat.
This tuna spread is good for sandwiches, canapes or you can serve whtem with saltine crackers. Or, you can place a teaspoonful on top of sliced tomatoes or cucumbers.
Instead of tuna, you can use chopped boiled chicken breast meat or chopped hard-boiled eggs.
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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.