Lemons stuffed

 

Wash the lemons. With a sharp boxcutter and a corer empty lemons and keep a little of the juice.

Boil the potatoes. In mixer put the tuna well drained, boiled potatoes, anchovy fillets and capers and chop until creamy consistent; salt and pepper. Chopping knife gherkins finely and add to the cream.

Fill with lemon cream, trying not to leave gaps; refrigerate for at least 3 hours.

Cut with a sharp knife the slices of 6/7 mm, fill in the blanks with the cream advanced.

Serve with croutons.

 

LEMONS (untreated) n. 2
TUNA IN OIL gr. 200
BOILED POTATOES gr. 150
ANCHOVY FILLETS n. 8
CAPERS gr. 15
PICKLES gr. 100
SALT, PEPPER enough