Thursday 10 May 2018

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!

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