Tuna Mousse

Roughly chop the spring onion, peeled tomato, and parsley. Squeeze the juice from 1 lemon.
In a large bowl, combine the drained tuna, chopped onion, parsley, and CREMIO cooking crème. Season with salt and black pepper. Blend everything until smooth. You may gradually add lemon juice to taste.
Soak 1 sheet of gelatin in cold water for 5 minutes. Once softened, dissolve it in 10 ml of warm water. Gradually stir the dissolved gelatin into the tuna mixture. Add the chopped tomatoes.
Refrigerate for 2 hours to set.
Serve the mousse cold, shaped into balls. Garnish with slices of baguette and decorate with tomato, chives, or olives as desired.