in Recipes

Stuffed lemons

updated

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Ingredients for 4 servings:

  • 4 lemons
  • 1 can of tuna
  • 2 stalks of celery
  • some parsley
  • 2 garlic cloves
  • 1 tbsp capers
  • Cayenne pepper
  • e.g. salt and pepper
  • 2 tbsp mayonnaise

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

from the Perigord

Cut the tops off the lemons and set aside. Hollow out the lemons, reserving the juice and pulp. Lightly cut off the bottoms of the lemons to allow them to stand upright. Squeeze out the pulp and collect the juice. Finely chop the parsley and celery and add the crushed garlic. Drain the tuna and cut it into small pieces. Mix the tuna, celery, parsley, and capers. Season the mayonnaise with lemon juice, salt, and cayenne pepper. Mix everything together and fill the lemons. Place the lids on top. A very refreshing, attractive appetizer or as part of a cold buffet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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