Tuna-Stuffed Lemons with Chive Garnish

Stuffed Lemons with Tuna Cream Filling

Category: Appetizers
Servings: 4

Ingredients

Instructions

1. Prepare the Lemons
   Begin by washing the lemons thoroughly. Fill a saucepan with water and place the lemons in it. Bring the water to a boil, and once boiling, cook the lemons for 9 minutes. Afterward, drain the lemons and set them aside to cool slightly. Once cool enough to handle, peel two of the lemons, removing the zest and chopping them finely.

2. Hollow Out the Lemons
   For the remaining two lemons, slice off a small piece from the base to stabilize them. Then, cut off the top of each lemon to create a “lid.” Using a small paring knife, carefully cut around the inside perimeter of the lemon to loosen the pulp. Once cut, use a spoon or melon baller to scoop out the flesh of the lemons, being careful not to puncture the bottom of the lemon shells. Set the empty lemon shells aside.

3. Prepare the Tuna Filling
   In a separate bowl, combine the mayonnaise, drained and flaked tuna, chopped capers, black olives (finely chopped), chopped hard-boiled eggs, and chives. Season with a pinch of salt and black pepper to taste. Mix everything together until smooth and well-combined.

4. Stuff the Lemons
   Carefully fill the hollowed-out lemon shells with the prepared tuna filling, ensuring that each lemon is filled generously.

5. Garnish and Serve
   For the garnish, take half of the remaining hard-boiled egg yolks and pass them through a garlic press to create delicate vermicelli-like strands. Repeat with the other half of the yolk. Sprinkle the shredded yolk over the stuffed lemons and finish with a sprinkle of fresh chives for an added burst of flavor and color.

6. Final Presentation
   Arrange the stuffed lemons on a serving platter, garnishing them with the egg vermicelli and fresh chives. Serve immediately as a delightful and refreshing appetizer.

Enjoy these Stuffed Lemons with Tuna Cream Filling as a light and flavorful appetizer perfect for any occasion!