Rice with Pineapple
20 06 07 - 12:28 For 2 people:125 grams of rice, 15 grams of grapes raisins without seeds, 75 grams of tuna, 1 hard egg, 1 medium pineapple, 50 grams of corn, 75 grams of cooked shrimps, 1 tomato, 1/2 lettuce.
For the pink sauce:
1 egg, 25 milliliters of lemon juice or of vinegar of cider, olive oil, salt, 10 milliliters of water tibia, a medium chive, the juice of 1/2 medium orange, 2 ketchup spoonfuls, 5 milliliters of brandy.
Preparation:
We begin elaborating a mayonnaise. We put the whole egg in a blender glass together with the lemon juice, the lukewarm water and salt, we beat with Braun Minipimer and we go adding he oils little by little without stopping to beat, until he has the wanted thickness. If we spend of oil and we see that it can be cut we add other little of water tibia, we rectify it of salt. Separated we chop the very fine chive, and we mix it with the mayonnaise, the ketchup, and the brandy with a bar, we incorporate the orange juice little by little without stopping to beat until getting the wanted thickness, we reserve it in the refrigerator. While, we cook the rice in abundant water with salt and a thread of oil during 15 minutes. We drain it, we refresh it and we reserve it. We peel the shrimps and to made pieces. We open the medium pineapple for the half and with the help of a knife we empty it, we cut the pulp of the pineapple in dice and we reserve it in a bowl. We add the rice, the grapes raisins, the drained tuna, the chopped eggs, the corn, the lettuce cut in Julian, and the tomatoes in peeled dice and without seeds. We incorporate the pink sauce and we mix it well. We stuff the medium pineapple with the salad and we decorate with the chive.