Stuffed Lemons copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
Servings: 4
| Tags: |
Ingredients
- 4 fresh lemons
- 16 ounce can of tuna in olive oil
- 2 hard boiled eggs
- 1 tablespoon of green olives
- 1 tsp of capers
- 1 tsp of extra virgin, cold pressed olive oil
Directions
- Wash lemons and cut in half. Scoop out pulp. Place in food processor- drained tuna pieces, capers, pitted olives, yolks of hard boiled eggs. Blend till consistency of a smooth paste. Place small bed of lettuce or baby spinach or salad greens on 4 small appetizer plates. Slice egg whites. Place 2 lemon halves on each plate. Fill with tuna mixture. Garnish with egg white slices and whole green olives. Drizzle olive oil on top. Serve
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 4 servings | |
| Calories 60 | |
| Calories from Fat 7 | 12% |
| Total Fat 0.75g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 194mg | 8% |
| Potassium 141mg | 4% |
| Total Carbs 2.98g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.78g | 1% |
| Protein 10.9g | 17% |
