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Lemons stuffed with tuna, ricotta and walnuts

Aperitif65 minutes200 calories
1/52/53/54/55/5 (17 votes)
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By Ascen Jimenez

lemons-stuffed-with-tuna-cottage cheese-and-walnuts

Easy and inexpensive starter for this Christmas: lemons stuffed with tuna and walnuts.

In addition, it is one of those appetizers that you can prepare in advance, keeping the cream in the fridge and the lemons already empty and ready to fill an hour before serving. Remember that before cutting the stuffed lemons you will have to freeze them, this way you will get that the cut of the slices be perfect.

Ana already did a few months ago this recipe but with various ingredients, do you remember? Here I leave you another version for you to choose the one you like the most.

Lemons stuffed with tuna, ricotta and walnuts

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A perfect aperitif for any event with family or friends: lemons stuffed with tuna, with cheese and nuts. And very easy to do!

  • Ascen Jimenez
  • Recipe type: snacks
  • Calories: 200
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 4 untreated lemons
  • 200 g canned tuna
  • 100 g of ricotta or cottage cheese
  • 60 g butter at room temperature
  • 20 g lemon juice
  • 30 g of walnuts (only inside)
  • A little chives
  • Sal Island

Preparation

  1. Cut the lemons in half and squeeze some halves, taking care not to break the skin, until we get 20 g of juice. We remove the pulp from all of them with the help of a spoon or a lace. We booked.

  2. Put the tuna, cottage cheese, butter, lemon juice and salt in the glass. We program 15 seconds, speed 6 1/2.

  3. We join the nuts and mix 5 seconds, speed 5. Add the chives that we will have cut with the knife and mix a few seconds at speed 2. Now we can reserve this pate or continue with the recipe.

  4. We fill the lemons and put them in the freezer. After an hour we take them out of the freezer and cut them into slices.

Equivalences with TM21

Thermomix equivalences

More information - Lemon stuffed with tuna and pistachios


Discover other recipes of: Aperitif, Christmas

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  1.   Rachel said
    ago 10 years

    Good afternoon!!! The first thing to congratulate you on your blog, it is incredible! One question, in this recipe is lemon eaten ??? A little kiss

    Reply to raquel
    1.    Ascen Jimenez said
      ago 10 years

      Thanks Rachel! That goes to the taste of the diner. By proxy, you can because we wash them well but I don't know if everyone will like it. In any case, the filling is very rich and thanks to the lemon it is very well presented. Happy Holidays, Raquel!

      Reply to Ascen Jiménez
  2.   maribel said
    ago 10 years

    very rich¡¡¡¡¡¡¡ and original

    Reply to maribel
    1.    Ascen Jimenez said
      ago 10 years

      How good you liked it, Maribel! Thanks for your comment.

      Reply to Ascen Jiménez
  3.   Daniel said
    ago 10 years

    Very rich, but on my first try it was a bit bitter, I think because I did it the day before and the pate stayed inside the lemon for a long time.

    Reply to Daniel
    1.    Ascen Jimenez said
      ago 10 years

      Great Daniel, thanks for your comment. I have clarified it in the introduction of the entry so that it does not happen to anyone else.
      Happy Holidays!

      Reply to Ascen Jiménez
  4.   maribel said
    ago 10 years

    Can you make this pate with orange? Thank you

    Reply to maribel