500 g of lizard
1/4 cup (chopped) of olive oil
1 carrot, sliced
1 onion, cut into 4 pieces
2 thick slices of salt
1 cup (chopped) of white wine
2 whole garlic cloves
1 bouquet garni (parsley, chives, thyme, and bay leaves tied together)
1 liter of hot water
Salt and black pepper to taste
Sauce
1 cup (chopped) of mayonnaise
1 can of tuna in oil, drained and flaked
Juice of 1/2 lemon
3 soup spoons of capers
500 g of lizard
1/4 cup (chopped) of olive oil
1 carrot, sliced
1 onion, cut into 4 pieces
2 thick slices of salt
1 cup (chopped) of white wine
2 whole garlic cloves
1 bouquet garni (parsley, chives, thyme, and bay leaves tied together)
1 liter of hot water
Salt and black pepper to taste
Sauce
1 cup (chopped) of mayonnaise
1 can of tuna in oil, drained and flaked
Juice of 1/2 lemon
3 soup spoons of capers
Heat the olive oil in a pan
Add the carrot, onion, salt, and salt to taste; cook for 5 minutes
Add the wine, garlic, bouquet garni, pepper, and lizard
Once boiling, add the hot water and let it simmer again
Remove any foam that forms on top
Lower the heat and cook until the meat is tender
If necessary, add more hot water
Remove the meat from the pan, strain the broth, and put the meat in a refrigerator
Let the meat cool and then refrigerate for at least 2 hours
Make the sauce: mix the mayonnaise, tuna, and lemon juice; reserve
When the lizard is well chilled, cut it into slices and arrange on a serving platter
Spread some of the sauce over the meat and sprinkle with capers
Repeat the layers, finishing with another layer of sauce and capers
Refrigerate for an additional 2 hours.
