ILYS: Tuna Kani Canapés

2010 JULY 10. It is truly an I Love You Sabado for two reasons: I can try out another recipe. Second I'm sick. I really need to rest. =( I was supposed to spend the night at Danes's with Juligel. But as the weird heaviness in my head developed into full-fledged colds and a headache Friday, I had to pass.

With the modest success I had with Charlie Tsong, I decided to tackle a new recipe without asking the person I got it from if I recalled the ingredients correctly. I put my flavor memory to work. Anyway, the dish isn't as hard.

About the recipe. For some reason, I don't like crab sticks. Funny thing is, I haven't even tasted them, so I don't really know why I don't like them.

Until one Saturday night a few months ago. After choir band practice, the host brought out a chilled bowl of tuna kani. While everyone else was excited to dig in, I wasn't, seeing the telltale red strips all over the thing. There was an alternative, chili con carne. But, as I'm very known to be the "last man standing" in any meal and food trip, I gave the kani a shot and was glad I did. I was so surprised how the strange assortment of ingredients yielded such a nice flavor. I tried to memorize the ingredients as our host dictated them to one of our singers.

Fast forward to this last Thursday. My parents and I got groceries from Shopwise. However, the lettuce there were big heads, the cheapest costing around P70. Mangoes also cost like gold since it's not in season. So the next day, I bought a fat mango from a vendor at our village kanto and dropped by SM Supermarket for the lettuce. I also grabbed another can of tuna, which turned out to be a good idea.

I was greeted by a terrible headache when I woke up around 6:00 AM, so I spent another couple of hours of broken sleep to wear it down (which did to some extent). I got up a bit before 9:00 AM; the kitchen beckons.

The ingredients make the recipe seem elaborate.

Mom found me at the kitchen table preparing the ingredients. She wondered what I was planning to do, as the ingredients weren't my usual thing. She watched me chop, cube and throw everything together and finish in almost a flash (almost, as I had a lot to slice) like magic.

The tuna kani mixture. So easy to do!

For our breakfast, I first made 16 pieces and toasted them, which was both a good and not-so-good idea. The heat toasted the bread and made the mixture settle on the baguette slices, but it dried up and wilted the lettuce, which may look unattractive after some time.

The first batch. Mom already got one piece.

The recipe yielded 32 pieces (I made another batch after we annihilated the first). Sounds like a lot, right? That's what I thought, until I finished the leftovers from the second batch without realizing it.

I thought I was going to store leftover tuna kani in the
refrigerator so I whipped it up in a plastic container.

I so want to rave about the recipe, because it's easy, delicious and healthy, but I can't. Stupid colds. I have to stop here... I hope this entry made sense. LOL. Whether it did or not, feel free to try the recipe below.

Tuna Kani Canapés

Makes 32 pieces (serves 4 or less, hahaha!)

1 can tuna chunks (or solid) in water, drained

1 (or 2 if small) crab stick/s, sliced

half a small onion

1 cheek ripe mango, cubed

half of a small cucumber, cubed

lettuce, sliced

mayonnaise (Japanese mayo if you have, although I used Miracle Whip)

1 French baguette, cut into half-inch thick pieces

P.S. If you don't have a baguette, never fear! Serve on ordinary bread like pandesal, Skyflakes or even Fita!

Also made some to be brought by my mom to big bro's,
this one on pandesal halves.

*BB*

WCS: Corned tuna torta (special)

17 JUNE 2010. I got the idea from an officemate, who one day brought mini tortas of corned tuna. Everyone eating lunch with us had a bite and liked it. When asked about the sophisticated recipe, she simply said, laughing, "Wala, corned tuna lang, hinalo sa binating itlog. 'Yun na!"
I tried it at home, adding a bit of dried oregano and ground pepper to the usual pinch of salt, and it got good acceptance. My younger brother, who's currently my food critic (as he's the pickiest person here)--with my older brother and his family now moved out of the house--liked it. Quick, easy and delicious, I've made it for breakfast several times even if I didn't have that much time. It was that cheap shot.

Now stuck quarantined at home for days now, I've been itching to cook. This morning and plucked out the leftover corned tuna in a plastic container from the refrigerator. It would definitely not be enough for me, my dad, my mom and my younger brother. There must've been just 2-3 tablespoons left. Previously, a part of it was made into a sandwich combined with dried thyme, Chiz Whiz pimiento, slices of fresh white onion and tomato; another portion of it was tossed with angelhair pasta the next day.
A whim had come over me from the time I woke up. I already knew I wanted to make the tuna tortas again, but I wanted to tweak it. So I rummaged the refrigerator for more items aside from two eggs...
Good morning! Corned tuna torta (special)!

I like making small Corned Tuna Tortas (volume is about three tablespoons).

Younger bro found it a bit weird, of course, given his preference for the plainest of them all. But he had it with rice, satisfied enough. Dad liked it; he had it on bread and with some banana ketchup (something I don't exactly recommend, because I haven't tried...parang gross e). Mom, who didn't seem to be in a good mood, I didn't get feedback...
Corned Tuna Torta

serves 4-6

1 small can corned tuna

1 small carrot, julienned

1 small red bell pepper, julienned

1 small white onion, julienned

2-3 eggs (depending on size)

grated parmesan cheese (optional, honestly, I don't think this did any good)

a pinch of dried oregano (optional, but this makes the tuna taste less fishy)

salt and pepper

Note: Amount of veggies depend on the amount of tuna. Feel free to tweak as you like. I'm thinking of mushrooms next time... Servings depend on the amount your folks can eat. Hehehe! 

Corned tuna torta on bread

P.S. I'll go back to my previous posts so I can write down the recipes. Do feel free to try them and comment. You might have I good idea how I can improve them. *BB*