Serves 1
Directions
- 1Cut the crust off the bread slices
- 2Cut each slice into a square shape
- 3Make tuna salad with tuna, peas, carrots, mayonnaise and jalapeno
- 4Blend yellow cheese, cream cheese, media crema and pimientos in the blender
- 5Add a bit of milk if you have trouble blending
- 6Mix everything together
- 7Spread oil on a tray
- 8Form a layer of bread
- 9Cover with the blended cheese sauce
- 10Spread a layer of tuna salad
- 11Repeat the steps until you finish with the ingredients
- 12Cover the cake with the rest of the cheese sauce
- 13Refrigerate for at least 3 hours
- 14Decorate with olives and pimiento strips
Ingredients
- 2 bars bread
- 3 cans tuna
- 3 cups peas and carrots
- 0.75 cups mayonnaise
- optional jalapeno in vinegar
- 500 g yellow cheese
- 250 g cream cheese
- 2 lats table cream
- 2 jars pimiento
Equipment
knifecutting boardbowlsspoonspatulablendertray
Tips
- It can be made one day in advance and served cold
- Have extra slices of bread, just in case
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