Sun-dried Tomato Pesto, Green Onion Seasoning, Ready to Serve Cheese Sauce
You will need
can opener
scissors
small sharp knife
fork
toaster
tablespoon
2 dinner plates
1 x 170 g tin tuna in oil or water
2 t (10 ml) Ina Paarman’s Sun-dried Tomato Pesto
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
1 ripe avocado pear
1 slice of bread
2 kebab sticks
sliced cherry tomatoes
2 lettuce leaves
Method
Open the tin of tuna and drain off the liquid.
Place the tuna in a small bowl and add Tomato Pesto and Green Onion Seasoning. Snip across a corner of the Cheese Sauce pack and add 2⁄3 of the Cheese Sauce. Mash together with a fork.
Cut the avo in half and remove the pip. Divide the tuna mixture between the two halves and pile up in the hollow. Zigzag the remaining Cheese Sauce over the top of the fillings.
Toast the bread and cut diagonally across to give 2 triangles. Trim blunt end of two kebab sticks shorter by 1⁄3. Push the kebab sticks into the bread on the cut side. Stand the bread ‘sail’ up in the avocado boats. Place avocado on lettuce leaves and arrange baby tomatoes on the side, push one tomato into the top of the kebab stick to act as a little flag.
