2 loaves of white bread (unsliced, ask bakery to slice it from
front to back so you have a stack of slices when you take it out of
12 oz cream cheese, room temperature
1 can tuna in olive oil
1/4 teaspoon salt
2 tablespoons ketchup
1 teaspoon mustard
1 jar of small-medium manzanilla olives
Once you have sliced the bread, cut the
edges off and leave them in a stack away from your work area so you
can use them when you're ready.
In a food processor, mix all the ingredients except for the olives.
Make it as smooth as you like. Take the pastica and spread it on
one of the slices of bread. Take olives and line them up in "fila
india" (side by side) on the edge of the side closest to you. Roll
up the bread nice and tight and you'll end up with a sushi-looking
roll. Do this for the remainder of the bread.
Put in the freezer, wrapped in wax paper, for a few hours. Once
you're ready, take the rolls out of the paper and cut slices, like
pinwheels. You'll see the pastica swirl and the olive right in the
Recipe provided by Hispanic Kitchen member Christina
Gomez-Pina. Check out Christina's blog at MomsMiami.com.