Tuna (after draining oil), soft cheese, anchovies, capers and yogurt to break immersion blender until smooth.

Add the juice of half a lemon (focus on your taste, you may need a little less), pepper. Capers and anchovies are quite salty, so additional salt is not required (but... again - a matter of taste).

For cream cheese: tomato, remove seeds, flesh cut into small pieces. Mix all ingredients, adjusting spices to taste (photo didn't do, sorry!) From the dough cut out of the spoon as pictured. Bake the workpiece (not taking spoons) until cooked, ie, until Golden brown at 180'C. Let cool slightly, gently remove the spoon (careful, they're hot!).

Using a pastry package, spread the mousse/cream, and serve.