Eggs in Tuna Sauce

Adapted from The Antipasto Table by Michele Scicolone

This is a lovely little recipe to make when you want a change from the usual deviled eggs. It's a wonderful addition to a summer lunch table. It's basically hard-boiled eggs with tonnato sauce.

6 large eggs
1 6½-ounce can tuna packed in olive oil
4 anchovy fillets
½ cup mayonnaise (homemade is excellent but your favorite store-bought will do)
2 tablespoons capers in vinegar, drained
1 small garlic clove, peeled
1½ to 2 tablespoons lemon juice

I always wash eggs before I cook them, and after I wash them I pierce the largest end with an egg piercer. Apparently, you can use a push-pin for that too, but I have never tried that. Also, I usually boil eggs that have just come out of the refrigerator.

If you have a favorite foolproof method that you use for hard-boiling eggs, use it here. Otherwise, bring the water to a boil in a saucepan large enough to hold six eggs in one layer. Salt the water lightly. Lower the heat slightly, and add the eggs. Cook for 1 (one) minute. Remove the pan from the heat, clap a lid on it, and let it sit for 8 minutes. Remove from water immediately and plunge into cold water to stop the cooking. This also usually makes them easy to peel.

Combine the tuna with its oil, anchovies, mayonnaise, capers, and garlic in a food procesor. Process until smooth, stopping to scrape the mixture down as necessary. Add lemon juice to taste.

You can do everything to this point and refrigerate.

Just before serving peel the eggs, and cut them in half lengthwise. Place the eggs cut sides up in a serving dish or on a special egg platter and spoon on the sauce.