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Ingredients
| 1 pack (600 g) |
Gardenia Pandesal |
| Tuna pate: |
| 2 cans |
Tuna chunks in vegetable oil, drained |
| 1 cup |
Mayonnaise |
|
Salt and pepper to taste |
| Vegetable Mixture: |
| 1 cup |
Red bell pepper, chopped |
| 1 cup |
Green bell pepper, chopped |
| 3/4 cup |
Tomato,, seeded and chopped |
| 3/4 cup |
White onions, chopped |
| 2 tbsp |
Magnolia Gold Butter |
|
salt and pepper to taste |
Procedure
- For the tuna pate, mix all the ingredients in a small bowl. Set aside.
- For the vegetable mix, place butter in pan.
- Saute onion and tomato until tender.
- Add red and green pepper. Cook for a few minutes
- Season with salt and pepper.
- Heat Gardenia Pandesal in the oven, toaster for 2-3 minutes.
- Serve Gardenia Pandesal with a spoonful of vegetable mixture and tuna pate.
Serves 20
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