Ingredients:
3 medium lacatan bananas
1-1/2 cups tuna chunks in brine, drained
1/2 cup celery, diced
1 cup Del Monte Pineapple Tidbits, drained (reserve syrup)
2 tbsp sweet pickle relish
6 tbsp mayonnaise
1 tbsp mustard
1-1/4 tsp iodized salt
3 tomatoes, quartered
Procedure:
1. Slice each banana into six. Soak in pineapple syrup with 2 tsp calamansi juice. Drain. Combine tuna, celery, Del Monte Pineapple Tidbits, banana and pickle relish.
2. Combine mayonnaise, mustard and salt. Blend with tuna mixture. Serve cold with tomatoes on top.
Makes 6 servings.
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