Antipasto stuffed lemon
Instructions
Cut lemons lengthwise and empty.
Put in a blender the drained tuna, capers, the pitted olives and egg yolks.
Blend well, pour into a bowl and dilute with a little oil.
Spread the mixture over the drained lemons.
Serve the appetizer on a serving platter garnished with salad leaves and olives.
Ingredients and dosing for 4 persons
- 4 lemons
- 150 g of tuna in olive oil
- 2 hardboiled eggs
- 50 g of green olives
- 25 g of capers
- Olive oil