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I like making this spread and keeping it in the fridge for lazy days. It can last for at least 4-5 days.

I used fresh tuna in this recipe but you use canned tuna or boiled chicken breast instead. Best when served with sweet whole pickles on the side.


2 cups tuna flakes

1 cup mayonnaise

3 tablespoon condensed milk

2 tablespoon sweet relish

1 tablespoon celery, chopped fine (optional)

1 tablespoon chopped fine onion

1/4 teaspoon ground black pepper

3 hard boiled egg, chopped

1/3 cup shredded cheddar cheese

1 tablespoon olive oil


  • Using fresh tuna steak, pan seared in olive oil unseasoned till fully cooked. Allow it to cool then flake. Set aside.
  • Using a bowl combine mayonnaise, condensed milk, relish, celery, onion and ground pepper.
  • Mix well and taste test. Add more mayonnaise or condensed milk or salt if needed.
  • Add tuna flakes, chopped eggs and cheddar cheese.
  • Mix well and refrigerate for at least 2 hours or overnight before serving.

*If you are using canned tuna make sure to drain well removing excess juice before adding to the mayonnaise mixture.

*If you are using chicken breast, boil chicken in water till fully cooked. Allow it to cool, shred before adding to the mayonnaise mixture.

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Hello! Welcome to Casa Baluarte, a place to find the best simple recipes, mostly Filipino recipes. By the way, I am your admin Cecilia, from Iloilo City, Philippines to OC, California and now in Collin County, Texas. Please feel free to get in touch if you have any questions or comments, or if you just want to chat about food, or a recipe. You can drop me an email at:


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