A great appetizer, fresh and quickly prepared, that has its full effect! Stuffed lemons with a good taste of tuna, olives, capers, lemon and aromatic herbs.
Prep Time: 20 minutes
Cooking Time: 10 minutes
Difficulty: easy
Yield: 4 persons
Ingredients
- 4 big lemons
- 2.25 oz of black olives (50 g)
- 1 can (4 oz) of tuna (113 g)
- 3 eggs
- 3 oz + 1 tablespoon of mayonnaise or plain yogurt (100 g)
- 2 tablespoons of capers (15 g)
- 1 1/2 cup of Basmati rice (300 g)
- 2 cups of vegetable broth (5 dl)
- a few sprigs of coriander, mint, tarragon, or parsley, according to your taste
Instructions
- Place the eggs in a pan with cold water. When boiling, allow 9-10 minutes of cooking time. Shell and chop 2 hard-boiled eggs, set aside the 3rd.
- Cut off the base and cap of the lemons; empty them of their pulp. Set aside the pulp.
3. Cook the rice in the broth.
4. Crush the drained tuna. Chop the olives and capers and add them to the tuna. Add the 2 chopped eggs, a little parsley, mint, coriander or tarragon (according to your taste), stripped and chopped, and mix well. Season with salt and pepper.
5. Then add the mayonnaise or plain yogurt and mix well.
6. Let the rice cool down, then mix it with the tuna mixture.
7. Stuff the lemons with the filling.
8. Put the lemon cap back and decorate with the crushed hard-boiled egg and a few coriander leaves.
