Created by TwisSis on January 17, 2015
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.