Europe 1 3:16 p.m., January 29, 2024
The cook Luana Belmondo is the guest of Laurent Mariotte. She says she was born in a pan. She spent her childhood in Italy lulled by the smell of tomato sauce simmering every morning... and today plays Mamma in her cookbooks. She is the one who makes the dish of the day. On the menu: lemons stuffed with tuna cream. A simple and inexpensive dish, like the name of his book.
Lemons stuffed with tuna cream
Ingredients
4 large lemons
50g pitted black olives
160g Canned tuna in oil
2 eggs
100g Mayonnaise
15g Capers
300g Basmati rice
1/2l Vegetable broth
1 clove of garlic
Parsley
Butter
Preparation
1. Place the eggs in a saucepan of cold water,
and cook them for 9 minutes. Chop the hard-boiled eggs.
2. Prepare the tuna cream.
Mix the tuna with the mayonnaise, capers,
olives, and 2 tablespoons of vegetable broth.
Reserve in a cool place.
3. Cut the base and top of the lemons; empty them
of their pulp and juice.
4. Stew the basmati rice. In a frying pan,
melt a knob of butter, add the garlic
shirt, then the rice. When the rice becomes translucent,
cover with vegetable stock and add a few
pieces of lemon pulp. Cover. The rice will be cooked
when all the water has evaporated.
5. Let cool, then mix the rice with the cream
tuna and hard-boiled eggs.
6. Stuff the lemons and decorate with leaves
parsley.