This is a family favorite for a quick hot sandwich! Years ago I had something similar in a tea room restaurant and thought it was so tasty and attractive. I came up with the name, thinking my family would be favorably impressed with something other than tuna sandwich. It almost sounds like you are dining on a balmy south sea island, surrounded by fresh flowers and beautiful music!
I always have cans of tuna in my pantry for nights like this. The prep time is all of 10 minutes. You can use any type of bread but I like the heartiness of a whole grain English Muffin. Toast them before you spread the tuna mixture over it.
Finely chop 1 T. celery, green onion and parsley. You could also add bell pepper and or pickle relish if desired. Drain 1/2 c. unsweetened pineapple chunks. I buy the little individual containers, because seldom do we use an entire can.
Drain well one small can of albacore tuna. Flake with fork and add 2-3 T. mayo. This is my favorite mayo. You could also use Greek yogurt in place of the mayo.
Mix onion, celery and parsley with tuna. Stir in 2 T. grated sharp cheddar cheese. Swiss cheese also tastes good if you prefer using that instead. Spread over toasted muffins. Top with pineapple.
Place under broiler until cheese melts. Serve with fresh fruit of choice, ours is fresh organic blueberries tonight! These are yummy but of course anything with melted cheddar cheese is a winner!
6 English Muffins, toasted
1 small can of tuna, drained
1 T. each of finely chopped celery, green onion and parsley
salt and pepper to taste
2-3 T. mayo
1/2 c. drained unsweetened pineapple chunks
2-4 T. grated sharp cheddar cheese
Mix tuna with celery, onion, parsley, seasonings, mayo and cheese. Spread on toasted muffins. Top with pineapple. Place under broiler until cheese melts.