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Saturday, 2 March 2013

Summer fare



Pineapple Tuna Spread

440g can Golden Circle Pineapple Pieces, drained, 200g can solid pack Tuna Fish, drained, ½ cup grated Cheddar Cheese, 1 tblspn grated onion or chopped eschalot, ¼ tsp dry mustard, 2 tblspns prepared mayonnaise.

Flake the tuna fish and blend with the pineapple pieces and cheese. Stir onion and mustard into mayonnaise and combine with pineapple mixture. Spread on buttered toast and serve with salad vegetables.

The Salad Bowl

440g can Golden Circle Sliced Pineapple, 1 lettuce, 1 cucumber, 1 onion (optional), 3 tomatoes, salad dressing.

Drain pineapple slices and cut in halves. Wash and crisp lettuce, break into thumb-sized pieces. Peel and cut cucumber into finger-lengths. Cut tomatoes in quarters. Slice onion finely. Wipe wooden salad bowl with warm olive oil then rub with cut garlic. At serving time arrange prepared vegetables in bowl. Toss and add dressing.

I enjoyed reading Ruby’s measurements in this recipe and half expected her to continue the body part lengths with ear-sized tomatoes and toe-nail sized chopped onions! Anne.

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