Eggs in Tuna Sauce

Adapted from The Antipasto Table by Michele Scicolone (William Morrow, 1991)

Serves 6

This is a lovely little recipe to make when you want a change from the usual deviled eggs. Essentially hard-boiled eggs with tonnato sauce, it’s wonderful at a summer lunch table and pairs beautifully with a pork loin roast served chilled and sliced thin — a combination reminiscent of vitello tonnato.

6 large eggs, hard-boiled
1 6½-ounce can tuna packed in olive oil
4 anchovy fillets
½ cup mayonnaise (I use Ojai, which is organic and contains no sugar)
2 tablespoons capers in vinegar, drained
1 small garlic clove
1½ to 2 tablespoons lemon juice

Make the sauce by combining the tuna with its oil, anchovies, mayonnaise, capers, and garlic in a food processor. Process until smooth, stopping to scrape down as necessary. Add lemon juice to taste and process again until smooth.

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