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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