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 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!