Tuna Stuffed Lemons Recipe
The tuna stuffed lemons are prepared with canned tuna. Flavored with thyme, dijon mustard and paprika, the tuna is combined with egg whites and seasoned with salt and pepper. Chilled before serving, the tuna stuffed lemonds may be served as a side or as desired.
Ingredients
| Lemons | 2 Large | |
| Canned tuna fish | 7 Ounce, drained | |
| Butter | 2 Ounce | |
| Dried thyme | 1 Pinch | |
| Dijon Mustard | 1 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Egg white | 1 | |
| Bay leaves | 2 | |
| Salt | To Taste |
Directions
First slice the tops off the lemons and set them aside.
Slice a little off the other end so the lemons will stand upright.
Scoop out all the pulp and place in a sieve resting over a bowl.
Press the juice through.
In another bowl mash the drained tuna with the butter, then add the mustard and seasonings.
Stir in the lemon juice and finally whip the egg white until stiff and fold it into the mixture.
Taste to check the seasonings, fill the lemons with the mixture, replace caps and decorate each with a bay leaf.
Chill for 30 minutes before serving.
Slice a little off the other end so the lemons will stand upright.
Scoop out all the pulp and place in a sieve resting over a bowl.
Press the juice through.
In another bowl mash the drained tuna with the butter, then add the mustard and seasonings.
Stir in the lemon juice and finally whip the egg white until stiff and fold it into the mixture.
Taste to check the seasonings, fill the lemons with the mixture, replace caps and decorate each with a bay leaf.
Chill for 30 minutes before serving.
Chef
