Lemon with Tuna Filling

Ingredients

• 80 g green beans
• Salt
• 4 untreated lemons
• 150 g canned tuna (in own juice)
• 10 caper berries
• 2 tbsp pitted black olives
• 150 g crème fraîche
• pepper (ground)

Instructions

1. 1.

   Wash and trim the beans, cut into ~4 cm pieces. Boil in salted water for about 8 minutes until al dente, then drain, rinse with cold water, and set aside.

2. 2.

   Rinse lemons under hot water and dry. Halve each lemon; loosen the flesh from the lower half. From the bottom of the lemons, peel some zest for garnish and flatten if needed for better support. Squeeze a little juice from the flesh and hollow out the shells completely.

3. 3.

   Drain the tuna and flake it finely with a fork. Set aside 4 caper berries; mince the remaining capers and olives together. Mix both into the crème fraîche and combine with the tuna. Season with salt, pepper, and lemon juice to taste.

4. 4.

   Gently fold in the beans and spoon the creamy mixture into the hollowed lemons. Garnish with zest and caper berries, then serve on top of the lemon halves.