Starters Recipes - Tuna Mousse-stuffed Lemons

Ingredients

• 6 large lemons

• 185 g/6 1/2 oz/1 small can tuna, drained

• 5 ml/1 tsp Dijon mustard

• 45 ml/3 tbsp mayonnaise

• 1.5 ml/1/4 tsp cayenne

• Salt and freshly ground black pepper

• 15 ml/1 tbsp snipped chives

• 50 g/2 oz/1/2 cup cooked long-grain rice

• 1 egg white

• 45 ml/3 tbsp whipping cream

• 1/2 cucumber, thinly sliced

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Method:

1. Trim one end of the lemons so they stand up. Scoop out the lemon flesh. Discard any pith and membranes and chop the flesh.

2. Place in a bowl and mix in the tuna, mustard, mayonnaise, cayenne, a little salt and pepper, the chives and rice.

3. Whisk the egg white until stiff, then the cream until peaking. Fold the cream, then the egg white into the fish mixture.

4. Pile the mixture up in the lemons and chill for 2 hours. Serve on saucers, surrounded by the cucumber slices.