Rice with Pineapple and Tuna
24 06 07 - 01:38 Ingredients for 2 people:125 grams of rice, 15 grams of grapes raisins without seeds, 75 grams of tuna, 1 hard egg, 1/2 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, 1 spoonful of water tibía, 1/2 chive, the juice of 1/2 orange, 2 ketchup spoonfuls, 5 milliliters of brandy.
Preparation:
We begin elaborating a mayonnaise. We put the whole eggs in a blender glass together with the lemon juice, a spoonful of water tibia 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 a spoonful 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 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 pineapple with the salad and we decorate with chive.