Tuna with Salsa Verde and Fried Meyer Lemons

February 28, 2012
0 Ratings
  • Serves 4
Author Notes

This is a recipe that you should feel free to play with. The salsa verde makes about two cups, so you will have plenty left over for any use. The key to the fried lemons is getting the oil nice and hot, frying them long enough to get them crispy, not just browned, and draining them well. I like putting tuna and salsa verde on top of a meyer lemon, and I also like the tuna and salsa verde together without a meyer lemon. I think either would make a great crostini on some nice toasted baugette, but I didn't happen to have any at home so I will leave that to you to experiment with. I used Calippo oil-packed tuna, which was delicious. If you have some fresh greens around such as spinach or arugula, by all means add a layer of greens to the lemons with salsa verde and tuna. —clintonhillbilly

What You'll Need
  • Salsa Verde
  • 1.5 cups fresh basil
  • .5 cups fresh flat-leaf parsley
  • 2 tablespoons capers with a little brine
  • 1 tablespoon lemon juice
  • .5 cups pistachio meats, or other nuts
  • .5 cups grated parmesan
  • .5 cups olive oil
  • .25 cups water
  • 1 teaspoon red pepper flakes
  • salt and pepper
  • 1 teaspoon agave nectar
  • Fried Meyer Lemons
  • 2 meyer lemons
  • 1 cup panko
  • salt and pepper
  • 2 inches of oil
  • 1 egg
  • 1 can oil-packed tuna
  1. Salsa Verde
  2. Add all ingredients to a food processor and blend well until emulsified. Taste and adjust seasoning as desired.
  1. Fried Meyer Lemons
  2. Slice meyer lemons as thinly as you can, removing seeds.
  3. Beat egg in a bowl.
  4. Season panko and spread it over a plate.
  5. Heat oil until hot enough for frying. I test it by putting the handle of a wooden spoon in-- when bubbles quickly gather around the spoon, it's ready.
  6. Dip each lemon slice in egg, pat eat side into the breadcrumbs, and slide into the hot oil. You want to fry these until when you pick them up with tongs they are not limp, but crispy -- about two minutes. Drain lemon slices on paper towels.
  7. Top each lemon slice with a dollop of salsa verde and a tablespoon of oil-packed canned tuna. Alternatively, toast slices of baugette and top each baugette with salsa verde and tuna, or lemon, salsa verde and tuna.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • clintonhillbilly

Recipe by: clintonhillbilly

public interest attorney

2 Reviews

clintonhillbilly February 28, 2012
Oops, thank you! Just fixed it :)
LeBec F. February 28, 2012
I think you left tuna off your ingredient list! you can still edit until the recipes go into the test kitchen phase.
intriguing recipe for sure; thx much!