Ingredients

How to make it

  • Place the eggs in a large saucepan and pour in enough cold water to cover by 1-inch.
  • Bring to a boil over high heat.
  • Remove from the heat, cover, and set aside for 15 minutes.
  • Transfer the eggs to a bowl of half ice and half water.
  • Cool completely, then peel under cold running water.
  • Cut the eggs in half lengthwise and remove the yolks.
  • Keep the halves of the whites intact.
  • Place the yolks in a strainer set over a large bowl and force through with the back of a large spoon.
  • Add the mayonnaise and stir until smooth.
  • Combine the tuna, anchovies, capers, lemon juice, and olive oil in a food processor. Process until smooth and creamy.
  • Stir into the yolks and season with salt and pepper.
  • Mound a heaping spoonful of the yolk mixture into the cavity of the whites.
  • Garnish with a celery leaf and an olive if desired.
  • Keep chilled until ready to serve.

Reviews & Comments 2

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  • sparow64 15 years ago
    I love this, saving to try for sure.
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    Oh yeah - this recipe rocks! I love Sara, she is one of my faves and I've made this recipe numerous times. I like mine with a side salad and/or crudite, too. You rock too, Lisa - and you get a high 5 from me. Thanks so much, hon!
    Was this review helpful? Yes Flag

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