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12 Pieces
6 large lemons
1 tinned tuna (300gr)
20 small black olives (without pits)
4 hard-boiled eggs
4 tbsp finely chopped parsley
1 tbsp finely chopped basil leaves
1 tsp chopped thyme leaves
1 finely chopped garlic clove
2 tbsp capers
3 tbsp crème fraiche
3 tbsp olive oil
salt & freshly ground black pepper
herbs & espelette pepper
Allergens are marked in bold
Step 1
Halve the lemons and remove fruit flesh with a teaspoon. Please take care not to break through the zest. Keep lemon juice in a saucer or small bowl.
Step 2
Drain tuna before you mash it on a plate. Chop olives. Rinse boiled eggs in cold water, peel and chop them.
Step 3
Mix tuna, 2 tablespoons lemon juice, olive pieces and chopped eggs in a bowl. Mix with chopped herbs, garlic, capers, crème fraiche and olive oil.
Step 4
Season with salt and pepper and fill tuna mixture into the lemon halves. Refrigerate for at least one hour.
Step 5
Garnish with fresh herbs and espelette pepper and serve immediately.
