Estimated reading time: 3 minutes
When I'm in France I indulge in the supermarket. But also at the local markets and at the fruit stands. Everything fresh from the country and somehow it always tastes just a little better in the country itself. You will also see completely different recipes on the menu at restaurants and bistros. Now I am lucky that I can speak and read French and that opens up a whole world for you. Enjoy reading French cooking magazines and getting ideas. The next recipe of stuffed citroen with tuna comes from the magazine “Gourmand”. And that is a piece of Méditerranée on your plate!
And this is how you make the stuffed lemon:
We'll start with the lemons first. Wash it well under the tap and then cut a cap off the top with a sharp knife. Now we are going to hollow out the lemon. If you have a small lemon squeezer, use it to squeeze the lemon. Be careful not to leave the peel very long. Use a very sharp knife to cut away all the skins and leftovers of lemon from the inside. I rinsed them again under cold water to make sure they are really clean.
-You can save the juice for a nice fresh lemon water with some fresh mint and cucumber, for example.
- Grab a large bowl and add the yogurt, fresh cream cheese and the drained can of tuna. Blend this until smooth. Season with salt and pepper and a few tablespoons of lemon juice.
- Then finely chop a number of basil leaves, and also finely chop the capers. Add this to the tuna mix for the lemon and stir it all together.
-With a teaspoon, fill the lemons neatly with tuna until they are full.
-(To keep your lemon stable, cut a small piece off the bottom so they don't fall over)
Refrigerate the stuffed lemon with tuna until ready to use. When you serve them, add a nice piece of baguette and: Delicious Happen!
The plate you see in the photo I bought in France on vacation due to a lack of beautiful crockery in the holiday home. Yes you are a food blogger or you are not….
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Stuffed lemon with tuna
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Ingredients:
- 3 fresh lemons
- fresh basil
- 1 tray Greek yoghurt
- 1 tray fresh cream cheese - St Moret
- 1 tin can tuna
- capers
- garlic powder
- salt
- peper
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- We'll start with the lemons first. Wash it well under the tap and then cut a cap off the top with a sharp knife. Now we are going to hollow out the lemon. If you have a small lemon squeezer, use it to squeeze the lemon. Be careful not to leave the peel very long. Use a very sharp knife to cut away all the skins and leftovers of lemon from the inside. I rinsed them again under cold water to make sure they are really clean.
- You can save the juice for a nice fresh lemon water with some fresh mint and cucumber, for example.
- Grab a large bowl and add the yogurt, fresh cream cheese and the drained can of tuna. Blend this until smooth. Season with salt and pepper and a few tablespoons of lemon juice.
- Then finely chop a number of basil leaves, and finely chop the capers as well. Add this to the tuna mix and stir it all together.
- Fill the lemons neatly with a teaspoon until they are full.
- To keep your lemon stable, cut a small piece off the bottom so that they don't fall over
- Refrigerate the lemons until ready to use. When you serve them, add a nice piece of baguette
Want to try more recipes like the one above? Take a look at the recipes below:
Tomato salad with Italian herbs
Creamy pea salad with clove cheese
Blood orange chicken from the römertopf
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
This looks like a delicious appetizer.
Delicious meal at a BBQ