Stuffed lemon Ingredients:
4 medium lemons
150 g tuna in oil
2 hard-boiled eggs
50 g pitted green olives
25 g capers (pickled or in brine)
Olive oil to taste
Preparation
Wash and dry the lemons and cut them lengthwise, with a spoon, empty them by removing the pulp.
Clean the capers (salted ones: wash and squeeze – pickled ones: just squeeze them).
Take a blender and add drained tuna, capers, pitted olives and hard-boiled eggs.
Blend everything well, pour the mixture into a container and dilute with a little oil.
Fill the drained lemons with the mixture and serve the appetizer on a serving tray decorated with salad leaves and whole olives.
