Tuna and cheese pimiento canapés
If it weren’t for my daughter, Sam, the tuna and cheese pimiento filling that went into these canapés would have become tuna and cheese pimiento sandwich spread instead. But Sam has an eye for visual delights (she’s a Photography major, so that should be self-explanatory). When she saw bags of baked Tostitos Scoops Tortilla Chips at the grocery, she said we should buy a bag because it was “bloggable.” Of course, I believed her. Everything that she said was “bloggable” (like the smiley fries) turned out to be high-traffic blog posts. She should get herself hired as a consultant.
The result? Tuna, pimientos, celery, onion, lime juice, mayonnaise, lime juice, salt, pepper, sugar and cayenne were processed until almost smooth then spooned into the Tostitos Scoops Tortilla Chips. Beautiful eye candy and a delight to the taste buds.
- 1 c. of canned tuna chunks (in water or brine), well-drained
- 4 tbsps. of mayonnaise
- 1 small can of skinless pimientos
- 1 celery stalk, leaves removed
- 1 small onion, peeled
- 1 tbsp. of lime (or lemon) juice
- 175 g. of sharp cheddar cheese
- 1/2 tsp. of cayenne powder
- salt, pepper and sugar, to taste
- Dice the pimientos, celery stalk and onion.
- Shred the cheese.
- Put the tuna, mayonnaise, pimientos, celery and onion in a food processor and process until smooth but with small pieces of celery and pimientos still discernible.
- Transfer the tuna mixture into a bowl.
- Stir in the lime (or lemon) juice.
- Add salt, pepper and sugar until the balance that tickles your taste buds is achieved.
- Stir in the shredded cheese.
- Transfer to a container with a tight lid and chill for at least an hour.
- To serve, spoon the tuna and cheese pimiento filling into Tostitos Scoops Tortilla Chips.
Preparation time: 10 minute(s)
Number of servings (yield): about 2 c. of filling