TUNA MAYO SPREAD

This is what I hated the most, waking up early and prepare for work. I have to travel for 2 hours from my home (Los Banos, Laguna) to office (Shaw, Mandaluyong City) so I have to wake up at 4:30 AM (how I wish).

I always end up waking late (of course, who would not want to be on their comfortable bed with their soft pillows), so I seldom eat breakfast. Besides I am too lazy to toast some bread or heat up oil to fry eggs, hotdogs, bacons and sweet hams that early. I don't want to even bother my parents just to make me some. I know how important eating breakfast is but what I do understand the most is I LOVE MY BED!
One Sunday morning I got up early (because I thought it was Friday, yah my body clock sometimes fails) and
went to our kitchen and
looked for something to eat but then there was none. I just saw a can of tuna, day old loaf breads, some mayonnaise and left-over herbs I used for my Seafood pasta (I will post it soon). Then I decided to make a tuna spread with a twist.

Ingredients

180 grams (1 can) Tuna flakes in oil

80 ml Mayonnaise

1 Tablespoon Parsley, fresh, chopped

1 Tablespoon Basil leaves, fresh, chopped

Olive oil

Garlic, finely chopped

Cheese (optional)

Salt

White Pepper, ground

Procedure:

1. Drain tuna flakes from oil. (You can also reserve it if you will be cooking something else that requires oil)
2. In a stainless steel bowl, place drained tuna flakes and add in mayonnaise, chopped parsley and chopped basil leaves. Mix thoroughly until well-blended
3. Season with salt and white pepper to taste
4. Meanwhile, rub loaf bread slices with olive oil until surface is almost covered then spread chopped garlic.
5. Toast bread at 450 degrees Farenheit (or 232 degrees Celsius) for 10 minutes or until golden brown and crisp (I used less toasting time, like 5 minutes, for this since I still want my bread to be at least soft)
6. Slice bread in small squares (if you want it served in parties or reunions), add tuna mayo spread and top with slice of cheese (this is optional and you can use whatever cheese you want)


Tips:
* I kept the remaining tuna mayo spread from this recipe in an air tight container and placed in chiller. It lasted for 3 days. So you can make this spread ahead of time.