Tuna Stuffed Lemons
|Canned tuna fish||7 Ounce, drained|
|Dried thyme||1 Pinch|
|Dijon mustard||1 Teaspoon|
|Freshly ground black pepper||To Taste|
First slice the tops off the lemons and set them aside.
Slice a little off the other end so the lemons will stand upright.
Scoop out all the pulp and place in a sieve resting over a bowl.
Press the juice through.
In another bowl mash the drained tuna with the butter, then add the mustard and seasonings.
Stir in the lemon juice and finally whip the egg white until stiff and fold it into the mixture.
Taste to check the seasonings, fill the lemons with the mixture, replace caps and decorate each with a bay leaf.
Chill for 30 minutes before serving.