Tapenade Filled Egg Halves

Step 1: Soak anchovies in water for 30 min, drain well, pat dry & coarsely chop.

Step 2: Pound the olives in a mortar together w/the anchovy fillets, tuna, mustard & capers. When well-pounded, pass mixture thru a sieve into a bowl.

Step 3: Gradually incorporate the olive oil, a generous amt of black pepper & the Cognac into the mixture.

Step 4: Remove egg yolks from the hard-boiled egg halves & crush them in a mortar w/about 1/2 cup of the tapenade, adding a sml amt of olive oil as needed to make the mixture smooth. Store remainder of tapenade as described in intro.

Step 5: Fill ea egg half w/the mixture & serve immediately.

NOTE RE TUNA: The recipe suggests using fresh tuna that is poached, drained, boned & skinned. Frankly I find that very labor intensive for such a small amount, so consider canned tuna an appropriate sub