We will prepare all the products according to the list for the recipe. Lemons should be thin-skinned, with little white layer. Drain the liquid from canned tuna.
Wash and dry the lemons. Cut off the caps from the lemons, as shown in the photo. We do not throw away the hats, they will be useful to us later.
With a special zest knife, you can beautifully cut the peel from lemons. I’m doing this just for beauty, you don’t have to.
Using a spoon, carefully select all the pulp from the lemons. Then with our fingers we remove all the membranes and films. (Lemon juice can optionally be used to make lemonade, for example.)
Put canned tuna and butter in a blender bowl.
Add the parsley.
Add mayonnaise.
We also add salt and pepper.
We punch all the ingredients for the lemon filling in a blender.
We fill the lemons with the obtained fish filling.
Cover the lemons with caps.
We wrap each lemon in foil and send the tuna stuffed lemons to the freezer for 3 hours.
Slice the stuffed lemons very thinly before serving.
Ingredients
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