ANANAS AL TONNO
This is one of the recipes that reminds me my teenage time, as my mum use to prepare it during summer holidays. Easy, fresh, sweet and salty, a wonderful combination. I still enjoy, particularly with the heat of UAE!
It’s a message to my son as well, since we are in a debate about “the pineapple on a pizza”... mmmmh, not for me! Call it Hawaii or whatever, but still pineapple does not go on a pizza, hahahaha! Keep it in low and put it in a salad, try it! :-)
Ingredients
· 225g pineapple fresh (or sliced in can)
· 110g tuna fish in can, sunflower oil
· 10g onion, white, chopped
· 20g tomato cut in cubes
· 40g mayonnaise (Japanese type)
· Salt and pepper
· 40g Mesclun salad
· 20g balsamic vinaigrette
· 1 nos. cherry tomato (garnish)
Equipment
· Small bowl
· Medium bowl
· Dinner fork
· Chopping board
· Knife
· Spatula
Method
1. Peel the pineapple and take out the core carefully. Cut into rings 1.5cm thick (probably 6 slices), set aside
2. Open the tuna fish and drain the oil then place the meat in the small bowl
3. Chop the onions very fine and add to the tuna
4. Cut the cherry tomato into small cubes and add as well
5. Pour the mayonnaise, sprinkle with crushed black pepper, add season and mix well with the fork, till having a uniform thick spread.
6. Place a first layer of pineapple ring; spread with a spatula abundant tuna mix and top with another pineapple ring, like a sandwich. Prepare 2 more “sandwiches” of pineapple and tuna mix.
7. Put in the chiller for 30 minutes to let the pineapple and tuna mix set.
8. In the meantime wash the mesclun salad and dry it well
9. Toss the salad in a bowl with the balsamic dressing
10. Prepare a bed of salad in a nice plate, leave the center empty to place the pineapple “sandwiches”
11. Lay one pineapple in the middle, add one cherry tomato as garnish in the center of the pineapple (as in the picture)
12. Serve immediately and ejoy!
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