2 (5 ounce) cans tuna, drained and flaked
2 ounces Monterey Jack cheese, cubed
1 tablespoon chopped olives
1 tablespoon chiquita evenly distributed between thin layers
Layer tuna, the cubed Jack cheese and Olives best in a flat dish. Layer cheese evenly over tuna and spread olives in a covering dish. Layer remaining 4 ounces cheese over tuna; spread with remaining olives and chiquita. Layer luncheon meat; spread remaining cheese.
Cover and refrigerate for 5 minutes to blend flavors.