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For a delightful twist on a classic appetizer, try these stuffed lemons with tuna, a dish that is as visually appealing as it is flavorful. This version omits mayonnaise, making it lighter but still deliciously satisfying. The combination of tangy lemon with savory tuna creates a unique dish that’s sure to impress your guests. Here’s how you can prepare this simple and elegant treat.
Ingredients:
4 large lemons
1 can (about 6 ounces) of tuna in oil, drained
2 tablespoons of Greek yogurt or a dairy-free alternative for creaminess
1 tablespoon of capers, rinsed and chopped
1 small red onion, finely chopped
Fresh parsley, finely chopped
Salt and pepper to taste
Optional: a few drops of olive oil or a splash of lemon juice for extra moisture
Instructions:
1. Prepare the Lemons:
Slice off the top of each lemon, about a quarter of the way down. Keep the tops if you wish to use them as decorative lids.
Carefully hollow out the lemons using a spoon or melon baller, removing all the pulp and seeds. Be careful not to puncture the peel.
If the lemons don’t sit flat, slice a small bit off the bottom to create a stable base, ensuring not to cut into the hollow interior.
2. Mix the Tuna Filling:
In a bowl, combine the drained tuna, Greek yogurt (or your chosen alternative), chopped capers, and red onion. Stir the mixture until it is well combined and smooth.
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