Creamy Tuna Filled Lemons
 |
| Creamy Tuna Filled lemons |
3 large organic lemons
Zest of 1 lemon
2 tablespoons chopped Italian parsley
1 can Italian albacore tuna in oil, well drained
1 can Italian albacore tuna in oil, well drained
1 teaspoon capers in brine, drained
1 tablespoon fresh lemon juice (from the pulp)
Freshly ground black pepper
Pinch red pepper flakes
3 ounces of mascarpone or cream cheese
3 tablespoons lightly toasted crumbled pistachios, divided
Drizzle of extra virgin olive oil
Cut the lemons in half lengthwise; remove all the pulp to form cups. Reserve pulp for 1 tablespoon of juice and use remainder for other recipes.
In a food processor; add the zest, parsley, tuna, capers, lemon juice, black pepper, red pepper flakes, and mascarpone cheese. Pulse a few times to a creamy consistency. Taste for seasoning and adjust as needed. Transfer the mixture to a bowl and fold in 2 tablespoons of the toasted pistachios.
Fill the lemon cups with the tuna mixture. Refrigerate about an hour. Serve at room temperature or cold. When ready to serve, add a sprinkle of toasted pistachios and a thread of extra virgin olive oil on top.
 |
| Fresh Organic Lemons |
These Creamy Tuna Filled Lemons are a great appetizer or a side dish to serve with grilled fish or seafood. They are so versatile; you could fill them with countless ingredients. I chose to fill them with tuna. If you like to bring a little color, freshness, flavor and novelty to the table, these stuffed lemons are perfect!
0 Response to "Creamy Tuna Filled Lemons "
Posting Komentar