Ingredients
4 moderately large lemons
4 hard-boiled egg yolks
handful capers, drained
salt and pepper
6 oz canned tuna plus its oil
20 olives, pitted, back or green
3T olive oil
hard-boiled egg white
Preparation
Slice lemons in half lengthwise. Remove pulp with a curved grapefruit knife or spoon. Reserve juice of one lemon. Scoop shells clean. In a food processor place tuna and oil, hard boiled eggs yolks, 12 olives, capers and juice of lemon, olive oil, salt and pepper to taste. Blend until creamy. Pile mixture into lemon shells. Top with a slice of hard-boiled egg white and cap with pitted olives. Chill. The flavors are better the next day after chilling.
