The stuffed lemons with tuna and olives are ready in 5 minutes, then a few hours in the freezer, et voilà: sliced, you’ll bring to the table a fresh appetizer that’s different from the usual!
These stuffed lemons are a tasty and visually appealing appetizer. They are also versatile, as you can fill them in different ways, but they will always be a success.
I filled them with a tuna and olive cream. Perfect to prepare in advance, keep them in the freezer, and when ready, simply slice them.
For this recipe, I used Mayo Calvè mayonnaise contained in this month’s Degustabox box.
You might be interested in these other delicacies:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 115.44 (Kcal)
- Carbohydrates 4.32 (g) of which sugars 1.42 (g)
- Proteins 11.88 (g)
- Fat 5.31 (g) of which saturated 0.83 (g)of which unsaturated 3.70 (g)
- Fibers 1.69 (g)
- Sodium 381.53 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR STUFFED LEMONS WITH TUNA AND OLIVES
- 2 lemons
- 5.3 oz tuna in oil
- to taste chives
- 2 fillets anchovies in oil
- 1.77 oz mayonnaise
- to taste green olives (pitted)
Tools
- 1 Knife
PREPARATION OF STUFFED LEMONS WITH TUNA AND OLIVES
Wash the lemons and dry them.
Cut off the tops of the lemons. With the help of a corer or a spoon, hollow them out, collecting the juice in a bowl, which you can use as you like.
Drain the tuna, place it in the mixer with the mayonnaise, rinsed anchovy, and blend it.
Add the chopped chives and pitted olives.
Fill the lemons with the tuna cream, reattach the tops, wrap them in plastic wrap, and place them in the freezer for 4/5 hours.
Remove them from the freezer at least an hour before serving and slice them into approximately half-inch thick slices.
Adriana’s Advice
If you want a more rustic filling, you can just mash the tuna with a fork without blending it, so you’ll have a coarser filling.
