Lemons filled with tuna paté and pistachios

Today we have an ideal recipe for when you want to surprise your guests. A real blend of flavours by Blanca, which is also sure to remind a few of us of a dessert from our childhood, though nothing is what it seems 😉


  • 4 large lemons
  • 250 g of yellowfin tuna
  • 150 g of Philadelphia cheese
  • 70 g of butter at room temperature
  • 1 seedless chilli pepper
  • 2 tbsp of lemon juice
  • 40 g of natural pistachios
  • 5 chive stalks.


  1. Chop the pistachios and set aside.
  2. Using a mixer, mix the tuna, the cheese, the lemon juice, the butter at room temperature and the chilli pepper.
  3. Add the chopped chives and the pistachios, and mix well.
  4. Put the mixture in a pastry sleeve and leave it in the fridge for half an hour.
  5. Meanwhile, cut the base of the lemons and empty them using a corer.
  6. Fill the lemons with the mixture in the pastry sleeve.
  7. Wrap them in clingfilm and put them in the freezer for at least an hour to make it easier to cut them into perfect slices.
  8. Cut them into slices and keep them in the fridge until the time comes to serve them.

Lemons filled with tuna paté and pistachios


Delicious and surprising, thanks Blanca!

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