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Le ricette di Pierre


240 g tonno
olive nere
2 pompelmi
4 cucchiaini Maionese
1 cucchiaio Brandy
1 cucchiaio Senape dolce

Tagliate a metà i pompelmi e, con l'apposito coltellino (possibilmente), estraete gli spicchi al vivo e metteteli a pezzetti in una ciotola.

Svuotate completamente le bucce in modo da ottenere 4 contenitori ben puliti.

Unite al pompelmo il tonno a pezzetti condito con la Maionese, la Senape, il Brandy, sale e Pepe, mescolate con delicatezza; riempite con il composto i pompelmi e serviteli guarniti con un'oliva nera.

Provenienza: Luisa Saporiti (Tonno Mareblu) 12/01/1992

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