Stuffed Lemons with Tuna: A Refreshing, Mayo-Free Recipe

Instructions:

1. Prepare the Lemons:

• Slice off the top of each lemon, about a quarter of the way down. Keep the tops if you wish to use them as decorative lids.
• Carefully hollow out the lemons using a spoon or melon baller, removing all the pulp and seeds. Be careful not to puncture the peel.
• If the lemons don’t sit flat, slice a small bit off the bottom to create a stable base, ensuring not to cut into the hollow interior.

2. Mix the Tuna Filling:

• In a bowl, combine the drained tuna, Greek yogurt (or your chosen alternative), chopped capers, and red onion. Stir the mixture until it is well combined and smooth.
• Stir in the chopped parsley, and season the mixture with salt and pepper to taste. If desired, add a few drops of olive oil or a splash of lemon juice for added flavor and moisture.

3. Stuff the Lemons:

• Spoon the tuna mixture into the hollowed-out lemons, pressing gently to ensure the mixture is packed in.
• Garnish with additional parsley or place the cut tops back on the lemons for a charming presentation.

4. Chill and Serve:

• Place the stuffed lemons in the refrigerator to chill for at least 30 minutes. This helps the flavors meld together and enhances the refreshing taste.
• Serve chilled as a unique appetizer or a part of a light meal.

Conclusion:

Stuffed lemons with tuna are a perfect choice for a refreshing and light appetizer, especially suitable for warm weather gatherings. This mayo-free recipe is not only healthier but also caters to those who prefer a lighter, less creamy filling. The tangy lemons paired with the savory tuna filling offer a delightful taste experience that your guests will remember. Enjoy crafting this simple yet sophisticated dish that’s sure to impress at any dining occasion.