Tuna stuffed lemons, a delightful appetizer easy to make, can be prepared in advance and stored in the fridge until it’s time to serve. The lemons filled with a tuna sauce made with hard-boiled eggs are perfect for buffets or to accompany a fancy and refined aperitif. The lemon pulp you obtain when scooping them out can be used to prepare a LEMON SORBET, lemon jelly, and many other LEMON DESSERTS. You can also make the tuna cream-filled lemons with a tuna sauce made with mayonnaise, and if you like, you can replace the Philadelphia cheese with ricotta. Any leftover tuna sauce can be used spread on bread, to dress pasta, or to make many other appetizers. Let’s see how to make tuna stuffed lemons, and if you try them, let me know. Barbara

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Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for making Tuna-Stuffed Lemons

4 lemons
2 eggs
7 oz tuna in oil
0.7 oz capers
to taste lemon juice
3.5 oz Philadelphia
to taste parsley (optional)

Tools

Blender

How to prepare Tuna-Stuffed Lemons

Start preparing the Tuna-Stuffed Lemons by cooking the eggs for 7 minutes once the water starts boiling, then cool them under cold water and let them set, then peel them.
Cut the lemon and squeeze the juice from half of it.
Place the chopped eggs into the blender cup,
add the capers,
the tuna
and the lemon juice,
blend intermittently for a few minutes until you get a smooth cream.
In a bowl, add the cream cheese and work it with a fork,
Gradually add the tuna sauce and incorporate it by mixing well.
Transfer the cream to a pastry bag and place it in the fridge.
Cut the lemons in half, cut around to detach the pulp,
scoop out well with a teaspoon and save the pulp and juice in a bowl.
Take the pastry bag with the tuna sauce and fill the lemons,
if you like, you can decorate with a parsley leaf,
Serve them immediately, or store them in the fridge until serving time.