Recipe: Filled Lemons

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

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.

Drain tuna before you mash it on a plate. Chop olives. Rinse boiled eggs in cold water, peel and chop them.

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.

Season with salt and pepper and fill tuna mixture into the lemon halves. Refrigerate for at least one hour.

Garnish with fresh herbs and espelette pepper and serve immediately.