Tuna-Stuffed Lemons
These charming stuffed lemons make a delightful light lunch or elegant starter. The natural lemon bowl adds a zesty freshness that perfectly complements the creamy tuna filling.
What do I need?
- 4 medium lemons, for stuffing
- 2 × 95 g cans tuna in oil or brine, drained
- 2 hard-boiled eggs, finely chopped
- 2 tbsp mayonnaise
- 1 spring onion, finely chopped
- 1 small celery stalk, finely diced
- 1 tbsp fresh parsley, chopped, plus extra for garnish
- Salt and pepper, to taste
How do I make it?
- Slice the top third off each lemon and set aside as the lids. Using a small knife or spoon, carefully hollow out the lemons.Discard the seeds and finely chop 1–2 tablespoons of the pulp to add to the filling. Set the hollowed lemon shells upright on a plate.
- In a bowl, mix together the tuna, hard-boiled eggs, mayonnaise, spring onion, celery, parsley and reserved lemon pulp. Season with salt and pepper to taste.
- Spoon the tuna mixture into the hollowed lemons. Garnish with a small parsley leaf and top each with its lemon lid for presentation.
- Refrigerate for 15–20 minutes if desired, or serve immediately.
