Tuna Malunggay Pockets

Ingredients

• 4 slices Gardenia Classic White Bread
• 1 can Tuna, chunks (drained)
• 1/2 cup Malunggay. leaves
• 2 tbsp Cheese
• 1/4 cup Mayonnaise
• 1 tsp Salt
• 1 tsp Pepper

Procedure

• Trim the crusts off the slices of Gardenia Classic White Bread and roll a little (not completely flat). Set aside
• In a pot of salted boiling water, blanch the malunggay leaves. Set aside and cool down.
• Cut cheese into small cubes.
• In a bowl, mix together drained tuna, malunggay leaves, cheese cubes, mayo, salt, and pepper.
• Taste and adjust seasonings as needed
• Starting with a flattened slice of Gardenia Classic White Bread, add a dollop of the tuna mixture in the middle of the slice.
• Place another flattened slice on top and press the edges with a fork to crimp (seal) the edges.
• Optional: Brush the edges with a little water so the bread sticks better.
• Crimp all around the edges until all sides of the bread are sealed.
• Optional: Toast the pockets until golden brown.
• Transfer to a serving container, plate, or platter
• Serve and enjoy!