Caputo’s Tuna Lemon Cups

4 lemons
7 oz. tuna, packed in olive oil
2 T capers, rinsed and drained
2 cornichon, diced
2 egg yolks, hard boiled
2 T extra virgin olive oil
1 cup mayonnaise
a few large lettuce leaves, your choice which kind of lettuce
salt to taste
olive slices, cornichon slices, small thin red bell pepper strips, all for garnish

Cut the lemons in half crosswise. Juice the lemons and reserve 1/4 cup of the juice. Using a sharp knife, scoop out the insides without piercing the skin so they can be used as cups. Chop the tuna fish, capers, cornichons and egg yolk in a food processor until smooth. Transfer the mixture to a bowl and add the oil, mayonnaise and lemon juice, mix well and fill the lemon cups. Arrange the lettuce leaves on a platter, place the filled lemons on top. Garnish with the olive and cornichon slices and the pepper strips. Serve at room temperature.

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