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Print Recipe
Lemons with Tuna Salad Recipe
A salad in lemons is very convenient to take with you to the countryside. After eaten in a salad, the lemon can be filled with it again. The salad itself is delicious, and the sourness of the lemon gives it a spice. In addition, in this case, lemons perfectly replace plates.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Wash and dry lemons. Cut the cap off the lemons. Using a serrated knife, cut the lemon in a circle between the flesh and the skin and scrape all the flesh out.
    Wash and dry lemons.  Cut the cap off the lemons.  Using a serrated knife, cut the lemon in a circle between the flesh and the skin and scrape all the flesh out.
  2. Remove the tuna from the jar and drain all the liquid. Then break the tuna into pieces with a fork.
    Remove the tuna from the jar and drain all the liquid.
Then break the tuna into pieces with a fork.
  3. Cut the beans into small pieces.
    Cut the beans into small pieces.
  4. Chop olives, capers and pickled cucumbers.
    Chop olives, capers and pickled cucumbers.
  5. Mix all ingredients, season with mayonnaise. Fill lemons with the resulting filling. Refrigerate for 1-2 hours.
    Mix all ingredients, season with mayonnaise.
Fill lemons with the resulting filling.
Refrigerate for 1-2 hours.

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