Persimon relleno de crema de atún y nueces

Partimos el persimón a la mitad y le vaciamos con un sacabolas de melón, picamos la pulpa y reservamos unos trocitos para emplatar.
En un bol mezclamos el queso con un tenedor, añadimos una cucharada pequeña de mahonesa, escurrimos el atún del agua y lo añadimos. Mezclamos bien pero sin pasarnos y agregamos los trocitos de pulpa y nueces picadas.
Rellenamos los huecos y ponemos más nueces y un trocito de persimon, dejamos reposar y servimos sobre una cama de lechuga iceberg.
Las cantidades son a ojo depende de los que hagamos, yo prepare este par para mí.

Receta enviada al concurso de recetas navideñas 2020 del grupo de cocina de Facebook elbullirdeagus.com

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