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Limoncini with Creamy Tuna copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Ingredients
- 4 lemons
- 12 ounces of tuna packed in olive oil
- 2 hard boiled eggs
- 4 ounces of green olives
- 1 tsp capers
- 3 tablespoons olive oil
Directions
- Cut lemons lengthwise and âclean outâ the pulp inside.
- In the food processor, place drained tuna, pitted green olives, hard boiled eggs, capers. Blend until creamy consistency.
- Place in bowl and dilute with olive oil and juice of one lemon.
- Fill 8 lemon halves with this mixture.
- Place a bed of salad greens on a plate and place 2 lemon halves on top of greens on each plate, serve.
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