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WARNING: This food does not LOOK appealing, but the taste is highly customisable and will appeal to anyone who enjoys tuna.
• 1 x 185g tin of Tuna in Brine or Spring Water (NOT oil)
• 1/4 to 1/2 a medium onion, chopped to preferred chunkiness
• Half of a 380g jar of Potato Salad Dressing
• 1-2 cups grated cheese (cheddar)
Drain tuna well and place in a bowl. Add cheese and salad dressing. Mix well.
Refridgerate for 10-15 minutes to allow flavours to mix. Mix should be thick without being dry, but not too wet either.
• Serve on freshly toasted Pumpkin & Chive Pita bread, topped with a swirl of Watties Tomato Sauce.
• Roll into a slice of Ham & Chicken Luncheon, secure with a toothpick and a small cube of cheese.
• Add the whole can of Potato Salad Dressing to give a wetter mix, place in a small bowl in center of a plate of carrot sticks, celery, toast fingers, etc as a dip.
• Place on half a hamburger bun, sprinkle a little extra grated cheese on top and grill until cheese is molten. Top with finely chopped shallots or spring onion.
this stuff smells great, tastes great, looks scary. really easy to make and i added some finely diced tomato and onion into it and it wes really zingy stuffed in a garlic pita pocket lined with lettuce. instead of the potato salad dressing you could try using tartare sauce too as that is much the same but has a bit more bite to it. i like bite-food. if you use a low-fat low-salt dressing this is actually quite a healthy food and good all year round. can be spread on toast with a light sprinkle of cheese on top then grilled until the cheese is starting to go crispy and golden, or hollow out burger-bun halves and do the same.
Well, I tried this recipe for myself the other day, and came scarily close to botching it up completely.
I would suggest slightly less than half a jar of Potato Salad Dressing or it can get really sloppy and bordering on sickly.
Also, I added half a pickled gherkin finely chopped. VERY flibble!
Cheap and easy, the amounts listed make a good sized amount of mix, so you would be well advised to make it in a resealable container. Store in fridge, and from the ingredient list I would suggest you eat it within 48-72 hours. Do not freeze this stuff, it tastes crap after thawing.
VERY easy to prepare, and it seems to have plenty of uses (I agree with the luncheon idea, very flibble!) It is not much to look at, not exactly cordon bleu cuisine, but with a suitable garnish and surrounding condiments, you could make something very visually appealing.
Overall, a fine food, suitable for munchies alone, or appetiser with company.
Extremely yummo. Haven't tried any of the variations listed, but had some of the mix on Pita bread. This I can recommend in the extreme. :)
Personally I would have added a bit more cheese, maybe Tasty. I certainly will be thinking of additions to such a great 'munchie-fod'.
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