4 large lemons
25 black olives, stoned
1 small can natural tuna
4 boiled eggs
4 tablespoons minced parsley
1 clove garlic
6 tablespoons mayonnaise
Salt and pepper

Reserve 4 olives and mince the remaining ones. Drain and shred the tuna. Cut the upper side of the lemon and carefully scoop the pulp so as not to pierce the rind. Thinly dice the pulp, removing the white fibre and mix with the shredded tuna. Halve the boiled eggs, remove the yolks and add to the tuna. Toss the minced olives and half the parsley. Peel the garlic clove, finely mince and mix with the mayonnaise. Bind this sauce with the previous mixture, salt to taste and stuff the lemons. Decorate with the olives and serve fresh.