Making Mayonnaise & Limoncini with Creamy Tuna

copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

Quote of the Day:

“We all spend our lives living under the same sun, no matter where we are”

Did you know that...

When you make your own mayonnaise at
home, the lemon and oil do not mix or blend in together, but when you
add in egg yolks, because of their lecithin content they act as a
natural emulsifier..no chemicals needed. If you have ever made
mayonnaise at home, share your tips and recipes here for home made
mayonnaise..

Lemons pair so well  with seafood and
this recipe combines both.. I use this dish as an appetizer or
sometimes as a main course for a light dinner meal. Either way, it is
easy and quick to make and will impress your guests. Serve with a
glass of chilled white wine.

Limoncini with Creamy Tuna

4 lemons

12 ounces of tuna packed in olive
oil

2 hard boiled eggs

4 ounces of green olives

1 tsp capers

3 tablespoons olive oil

Cut lemons lengthwise and 'clean out'
the pulp inside. In the food processor, place drained tuna, pitted
green olives, hard boiled eggs, capers. Blend until creamy
consistency. Placei n bowl and dilute with olive oil and juice of one
lemon. Fill 8 lemon halves with this mixture. Place a bed of salad
greens on a plate and place 2 lemon halves on top of greens on each
plate, serve.

For more great recipes get your copy of the award winning book The Basic Art of Italian Cooking : Holidays & Special Occasions-2nd edition

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