Ingredients:
- 227 Gram pkg. cream cheese
- 1 tb Lemon juice
- 125 Ml. mayonnaise
- 125 Ml. chopped ripe olives
- 198 Gm. can tuna drained flaked
- 125 Ml. peanuts chopped
- Lettuce
Instructions:
Mix cheese and lemon juice together until fluffy. Stir in mayonnaise, ripe olives, tuna and nuts. Blend well. Spread on bread and lay lettuce on top.
I changed:
I converted the metric measurements to something I could understand and then made the recipe. Olives aren’t the most favorite of ingredients in our house, so I split the recipe into two on a sort of two-thirds/one-third ratio and made two distinct portions, one with the olives and one without. (I love olives, so guess what part I ate.)
Comments:
The cream cheese has to be at room temperature. It’s very difficult to make the filling if it’s not.
The filling didn’t receive all that many good comments for the non-olive eaters, although I thought it was nice and finished off the olive eaters portion later on the next day as a snack. The non-olive eaters wouldn’t say anything other than it was ‘o.k.’, but they suggested that I didn’t have any need to make it again, which I would have recommended. So go figure. It’s obviously an individual taste thing. But it’s not a throwaway in my book.