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Limoncini with Creamy Tuna for a Holiday Lunch

Posted in Abruzzo, Caro Diario.(dear diary..), Christmas, Country House Living, cucina, cucina povere, Holidays, La Dolce Vita, recipes, slow food, the Mediterranean diet, Travel & customs, and wine

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When you make your own mayonnaise at home, the lemon and oil do not mix or blend in together, but when you add in egg yolks, because of their lecithin content, they act as a natural emulsifier and emulsify the oil and lemon mixture chemicals needed. If you have ever made mayonnaise at home, share your tips and recipes here for home made mayonnaise..

 Lemons pair so well with seafood and this recipe combines both.. I use this dish as an appetizer or sometimes as a main course for a light dinner meal. Either way, it is easy and quick to make and will impress your guests. Serve with a glass of chilled white wine. It was certainly a welcome change today..,a light Holiday Lunch..after a full week of  multi course meals everyone seems without energy for cooking as well as eating..still 4 more days to go of Holiday celebrations here


Limoncini with Creamy Tuna

  • 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

Cut lemons lengthwise and ‘clean out’ the pulp inside. In the food processor, place drained tuna, pitted green olives, hard boiled eggs, capers. Blend until creamy consistency. Placei n 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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