Baby pineapple with tuna filling
Ideal for those who find the normal pineapple too big.
Ingredients:
3 baby pineapples,
1 can of tuna natural (about 185 g)
2 bars of celery
2 pickled chili peppers
and maybe some for garnish
1 lime
2 tablespoons of dry sherry
salt
black pepper from the mill
sugar
Worcester sauce
4 tbsp neutral oil
1 bunch of chives
10 black olives without stones
Preparation:
Halve two pineapple together with the leaf. Using a pointy knife, trigger the flesh so that there is an approx. 1 cm narrow edge and cut into small pieces. Drain the tuna. Wash celery, clean and cut into thin strips. Cut two chili peppers, remove seeds and cut into small pieces.
Whisk the lime juice with sherry, salt, pepper, sugar and Worcester sauce. Cut the chives (put some stalks aside) into small rolls and chilli peppers
mix the vinaigrette.
Mix the pineapple chunks, tuna and the celery and mix with the marinade. Cut olives in half and fold in. Now fill the mixture in the pineapple halves. Garnish with chives and 3 chilli peppers each.
Serve on plates.
Remove the third pineapple from the crust, peel, halve lengthways and cut the halves into slices. Put three slices on the plate for decoration.
