Tuna with salsa verde and fried meyer lemons
Salsa
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.
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