Sunday, November 8, 2009

Tuna qui rit

The Laughing Cow Wedges was the only "cheese" at one point in Vietnam when I was a kid. I used to either just eat them right out of the wrapper one after another, or spread in "banh mi" for breakfast.

After moving to Canada, most probably due to the overload of varieties of other cheeses, I forgot about The Wedges. Then I eventually started dismissing the idea of "La Vache Qui Rit" being a "real" cheese, and always ignored that "spreadable cheese" section.

Fifteen years went by without a Wedge in my life, until recently "La Vache Qui Rit Light" commercials started to pop up on TV and they suddenly got me craving it. From that day on, I haven't stopped eating them. I actually had to start buying the big boxes because I inhale them so frigging fast.

I really prefer the light version. Simply spread onto toasts alone, or accompanied by a drizzle of honey, peanut butter or jam, and I am satisfied. But why stop there? They are so low in fat, I can replace them in other things....

There are loads of recipes on their website. But here is my interpretation:




Tuna Qui Rit

  • 1 can of tuna
  • 3 wedges of Laughing Cow Light
  • 1 boiled egg, chopped
  • about 10 black oloves, pitted and sliced
  • 2 hearts of artichokes, chopped
  • 2 hearts of palm, chopped
for garnish
  • some roasted red pepper, chopped
  • toasted pecan halves

Mix tuna and cheese together well until smooth with a fork. Mix in the rest of the ingredients. Serve on toasts or crackers, garnish with roasted pepper & pecan halves. Add some freshly ground black pepper if desired.



2 comments:

Justin said...

i've kind of forgotten about laughing cow cheese too, but those bites on the crackers look yummy

Federica said...

wow davvero sfiziosi!