Tuna Stuffed Lemons
These delicious Tuna Stuffed Lemons are a great recipe especially when entertaining! They're easy and make a nice presentation.
Ingredients
- 2 large lemons, washed and pat dry
- 1 can (184 g/6 oz.) yellowfin or albacore tuna in water, drained
- 4 ounces light cream cheese, softened
- 1 tbsp. roasted red peppers, finely chopped tips & tricks
- 1 tbsp. mayo see Recipe
- 1 tbsp. Miracle Whip Footnote
- 1/2 tbsp. dill, finely chopped tips & tricks
- 1/2 tsp. hot paprika, or to taste
- 1 to 2 tsp. lemon juice, or to taste
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
Directions
- Thinly slice the bottom of the lemons off to make them sit upright. Cut the tops off to make little caps.
- Empty the inside of the lemons. Discard the flesh and reserve the juice for later.
- In a mixing bowl, combine tuna, cream cheese, roasted red peppers, mayo, Miracle Whip, dill and hot paprika.
- Stir very well to blend before adding lemon juice, a little at a time, until desired taste; season with salt and pepper.
- Evenly divide the mixture between the two prepared lemons and fill them up. Place the caps on and serve immediately or chill until ready to serve.
Notes
Footnote: If you don't want to add Miracle Whip, just use mayo.