Lemon stuffed with tuna mousse

I saw the idea for this on an Italian blog, added my recipe for tuna mousse and here is a very simple and so effective appetizer.

Preparation steps

Squeeze the tuna from the oil, which is in the can, and put it in the chopper. Peel an onion, cut it into smaller pieces and add the tuna. Add diced margarine to the chopper, salt and lemon juice to taste, and mix it all together nicely to get like pate.
Wash the lemon well, cut the top on one side, but a little thicker and squeeze as much juice as possible. Fill the lemons with a spoon, close the lemons with the remaining tip, place them on a plate and keep in the refrigerator until serving.
Just before serving, take the lemons out of the fridge, remove the top and cut the lemon slices on a wooden board with a sharp knife. Arrange them on a plate and serve.

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Rosa Cooking