Tropical salad

We love salads and with the good weather we want to eat them a lot. What do you think of the combination of ingredients of this one?

Ingredients for 2 servings:

- 3.5 oz of wild rice

- 1.8 oz of bomb rice

- 1 can of tuna 

- 1 egg

- 2 pineapple slices of 2cm wide

- 10 cooked prawns

- 1/2 tomato

- 3 tablespoons of mayonnaise

- 1 tablespoon of ketchup

Recipe:

- In a saucepan with boiling water, cook the egg for 10 minutes.

- Let it cool, peel it and cut it into small squares.

- Drain the tuna.

- In a saucepan with boiling water, cook the wild rice for 30 minutes until it is al dente.

- In another saucepan, cook the rice bomb for 15-18 minutes until it is al dente too.

- Drain both rices and allow them to warm to room temperature.

- Cut the ranges into 3 pieces, reserving two to decorate.

- Separate the pineapple pulp from the skin so that you can use the skin as a mold to place.

- Cut into small squares one of the two slices of pineapple, the other you can reserve it for another preparation.

- Wash the tomato and cut it into small squares.

- In a bowl, mix the two types of rice with tuna, egg, pineapple, prawns and tomato.

- In another smaller bowl, mix the mayonnaise with ketchup and pour a few drops of water to make the sauce lighten a little.

- Fill the pineapple skin with the salad and pour a little pink sauce over it.

- Decorate with a cooked prawn on top.

Bon appétit!