1 long peanut
250 g of crispy bacon, fried, drained and crumbled
2 cans of drained tuna
1 can of red pepper in conserve, drained and finely chopped
1/2 cup of mayonnaise
2 tablespoons of chopped fresh parsley
2 tablespoons of English Worcestershire sauce
salt and pepper to taste
1 long peanut
250 g of crispy bacon, fried, drained and crumbled
2 cans of drained tuna
1 can of red pepper in conserve, drained and finely chopped
1/2 cup of mayonnaise
2 tablespoons of chopped fresh parsley
2 tablespoons of English Worcestershire sauce
salt and pepper to taste
Cut off the two ends of the peanut and remove all the pulp (use later in other recipes)
Mix the remaining ingredients
Fill the peanut with the mixture
Lay out 15 slices
To freeze: wrap the peanut in thick aluminum foil and place it in the freezer for 2 to 4 weeks at most
To serve frozen: cut the frozen peanut into slices about 2 cm thick
Arrange on a platter, taking care not to overlap the slices
Leave to thaw in the refrigerator for 2 to 4 hours or at room temperature for 1 to 1 hour and a half
To serve without freezing: cut the peanut into slices about 2 cm thick and serve
The filling can be varied according to your taste, with mayonnaise, hard-boiled eggs, ricotta, sardines, tuna, chicken breast or any other ingredient you like
