One of the nicest ways of embracing the warmer weather is by eating al-fresco. Mix up what you’re bringing to the picnic table with these filled lemons. They’re sharp, flavoursome, and you’ll certainly want more than one.
6 large lemons
1 tinned tuna (300g)
20 small black olives (without pits)
4 hard-boiled eggs
4 tbsp finely chopped parsley
1 tbsp finely chopped basil leaves
1 tsp chopped thyme leaves
1 finely chopped garlic clove
2 tbsp capers
3 tbsp crème fraiche
3 tbsp olive oil
salt, freshly ground black pepper
Garnish: herbs, espelette pepper
Halve the lemons and remove fruit flesh with a teaspoon while taking care not to break through the zest. Keep lemon juice in a saucer or small bowl.
Drain tuna before you mash it on a plate. Chop olives. Rinse boiled eggs in cold water, peel and chop them.
Mix tuna, 2 tablespoons lemon juice, olive pieces and chopped eggs in a bowl. Mix with chopped herbs, garlic, capers, crème fraiche and olive oil.
Season with salt and pepper and fill tuna mixture into the lemon halves. Refrigerate for at least one hour.
Garnish with fresh herbs and espelette pepper and serve immediately.
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