Monday, March 4, 2013

TUNA SALAD TROPICAL



INGREDIENTS:
3 medium lakatan bananas
1-1/2cups tuna chunks in brine, drained
1 cup pineapple tidbits, drained (reserved syrup)
6 tbsp. mayonnaise
1 tbsp. mustard 1-1/4 tsp. iodized salt.3 tomatoes quartered

PROCEDURE:
Slice each banana into six. Soaked in pineapple syrup with 2tsp. calamansi juice. Drain. Combine tuna, celery, pineapple tidbits, banana and pickles relish.
Combine mayonnaise, mustard and salt. Blend with tuna mixture. Serve cold with tomatoes on top.

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