Drain the tuna. Wash parsley, dab dry, cut off stems. Puree tuna, egg yolk and parsley with the chopping stick of the hand mixer. Stir in olive oil bit by bit.
Add capers. Season sauce with lemon juice, salt and pepper. Arrange the cold cuts with the sauce and lemon slices on a plate. Garnish with caper apples
Dishes: Kahla