- 4 lemons (untreated)
- 2 eggs
- 300g tuna in brine
- 12 black olives (stoned)
- 1 tbsp capers
- 3 tbsp mayonnaise
- 1 tbsp crème fraîche
- 1 tbsp snipped basil
- Salt and freshly milled pepper
Hard boil the eggs in boiling water for 10 minutes. Cool, then peel. Break the eggs up using a fork before putting them to one side.
Wash and scrub the lemons under running water, then dry them. Slice off the round base so that they stand up. Slice a ‘lid’ from the top of the lemons. Scoop out the flesh of the lemon using a small spoon, and keep it to one side.
Drain the tuna, then flake it using a fork. Place the tuna in a container with the flesh of the lemon, capers, chopped olives (keeping 4 olives back for the final garnish), mayonnaise, crème fraîche, basil, salt, and pepper. Quickly stir the ingredients to bring them together.
Fill the lemon shells with the tuna mixture to form a dome. Decorate the top with a black olive and keep refrigerated before serving.