Oeufs à la tapenade (Eggs with tapenade) (Hors-d'oeuvre)

 

                A puree originating in Provence, tapenade is made from capers, olives and anchovies, and in many cases tuna fish. It is served with raw vegetables, as an hors-d'oeuvre, or as a condiment to accompany meat or fish.

                Serve as a light first course or as part of an hors-d'oeuvre selection. The filling is delicious spread on thin toast triangles.

Serves 6

• 6 hard-boiled eggs, shelled
• 10 black olives, pitted
• 6 anchovy fillets, soaked in a little milk
• 30 ml canned tuna, well drained
• 15 ml capers, rinsed and dried
• 90 ml olive oil
• 10 ml lemon juice
• 10 ml Brandy (optional)
• Ground black pepper, to taste
• Lettuce leaves
• Thyme sprigs, for garnish
• Sliced black olives, for garnish

1. Cut the eggs in half lengthwise ; carefully remove the yolks and set aside.
2. Using a food processor or a mortar and pestle, blend the olives, anchovies, tuna and capers to a coarse paste ; beat in the oil, a little at a time, until the mixture is thick and creamy.
3. Mash the egg yolks and blend in ; Add lemon juice to taste, brandy, if using, and pepper.
4. Spoon the mixture into the hollows of the egg whites.
5. Arrange on a platter lined with the lettuce leaves ; garnish with the thyme and the black olives.

BON APPÉTIT