Lasallian Volunteers 2006-2007

He has called us each by name...

Monday, February 19, 2007

Iron Chef: Tuna'tizer Recipe - Jolleen


12 mini-pitas
4 oz. shredded cheese
1 can Bumblebee tuna (in water)
2 tablespoons Hellmann's Mayonnaise
1 chopped fresh celery stalk
6 fresh cherry tomatos (cut into 6ths)
1/4 fresh chopped white onion
1/3 teaspoon chili powder
1/3 teaspoon garlic powder
1/2 teaspoon ground pepper
8 oz. sour cream (inside sealed ziploc bag)
1/2 cup medium salsa
3 leaves of romaine lettuce

Tuna Salad
Drain can of tuna. In medium bowl, use fork to break up tuna chunks. Toss in fresh celery, tomato, and onion. Stir in mayonnaise. Add chili powder, garlic powder, and ground pepper and set to the side.

Cut pita's in half and stuff inside bottom with a double finger pinch of shredded cheese. Place on pan covered with aluminum foil. Bake for 5 minutes at 325 degrees.

Presentation Plate
Set largest leaf of romaine lettuce in center of plate. Put one scoop of tuna salad in center of lettuce, set one scoop of sour cream and one scoop of medium salsa on either side.

Rip the romaine lettuce into pieces just large enough to cover tops of stuffed pitas. Fill each pita half with tuna salad mix, then cover with torn lettuce. Arrange onto presentation plate. Spoon a very small amount of salsa onto lettuce tops. Make small snip in one corner of sour cream ziploc. Squeeze a small amount of sour cream onto each tuna'tizer and serve.


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