Active ingredients
- 260 g tinned tuna, drained pipes
- 6 tablespoon mayo
- 2 anchovy fillets
- 55 g pecan nuts
- 100 g blended lettuce
- 300 g sliced veal or pork fricandeau (charcuterie)
- 25 g capers
- newly ground pepper
Preparation
Drain pipes the tuna; include the mayo, 3 tablespoon water, the anchovy fillets and 40 g pecan nuts. Mix into a smooth mix utilizing a food mill or hand mixer.
The tuna mayo should be so liquid that it can be put.
Location the lettuce on a big serving meal.
Lay the pieces of fricandeau onto the lettuce so that they overlap like roofing tiles, then put the tuna mayo over the meat.
Sprinkle on the staying pecan nuts and capers.
Sprinkle with newly ground pepper.
Nut and Seed Mix 