Tuna Fish Starter Recipe

a Valentine's heart made from mini cakes
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 Updated 07/01/2016

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A retro-recipe to try for fun that makes a simple and tasty starter for a Valentine's menu.


  • 1 large well shaped lemon
  • 1 smaller lemon
  • 1 medium tin of dolphin-friendly tuna, in oil or brine as preferred
  • salt and freshly ground black pepper
  • 2 tablespoons very finely chopped fresh chives
  • 3 tablespoons plain fromage-frais, low or higher fat as preferred
  • 2 tablespoons of white wine
(see measure conversions for more information on quantites)


  1. Cut the large lemon in exact halves and carefully scoop out all the flesh.
  2. Cut the very end off each half so that they will stand on a plate.
  3. Squeeze juice from the flesh and retain.
  4. Scoop out the other lemon and retain the juice and peel.
  5. Strain the tuna and then blend it with the wine and lemon juice to taste.
  6. Fold the fromage-frais into this mixture and season to taste.
  7. Carefully spoon the mixture into the two large lemon skins.
  8. Cut two "handles" from the peel of the smaller lemon and place them over the top of the two lemon "baskets".
  9. Decorate with fresh parsley and halves of stuffed olives.
  10. Chill.
  11. Serve with very thin brown bread and butter.

Prep Time: 20 minutes

Yield: 2 portions


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