In the Kitchen: Dynamite Sticks with Corned Tuna

In the Kitchen will be the category where I will post some of the recipes I cook for my family. I promise you these are super-duper easy recipes because I’m really not an expert in the kitchen plus the fact that I don’t want recipes with so many steps/how-tos. Just 4-6 instructions, anything more than that, I skip the page of my recipe book and look for simpler recipes. So newbies in the kitchen, I hope you’ll try my recipes or suggestions and let’s share kitchen secrets!

I’ve been making Dynamite Cheese Sticks for 3 years now (click the link for the original recipe). This one has a twist because I added Corned Tuna to my original Dynamite Sticks recipe. Some restaurants serve their version with ground beef, or ham. Corned Tuna is an affordable and healthier alternative to my Dynamite Cheese Sticks.

Dynamite Sticks with Corned Tuna

Ingredients:

• lumpia wrapper
• Kraft Eden cheese (cut into thin strips)
• green chilis (siling haba/siling pangsigang)
• 1 small can of corned tuna (I used the non-spicy San Marino Corned Tuna but you may use the spicy variant for a spicier Dynamite Stick)
• oil for frying
• ketchup-mayo mix for dipping

How to cook:

1. Wash the green chilis. Slice in half and remove the seeds.
2. Lay the chili, cheese stick on the lumpia wrapper, add a tablespoon of corned tuna.
3. Fry the dynamite sticks until golden brown. Drain in paper towels to remove excess oil.
4. Mix ketchup and mayonnaise in small bowl.
5. Arrange the dynamite sticks in a plate together with the dipping sauce. In my original recipe, I used Tostitos Salsa from the grocery. You can also use it here.

This is great as appetizer or pica-pica when you have parties or friends coming over.