A taste of salt and fish. I made this long ago, following instructions from Lorenza de’ Medici’s ‘Tuscany – The Beautiful Cookbook’ (1996, HarperCollins). The recipe was called stuffed eggs with tarragon; however, the Italian pronunciation sounded more delicious.
I added mayonnaise to give it a more creamy texture.
To make 15 eggs or enough to fit the egg tray in picture, I boiled 8 eggs.
Ingredients
- 8 cage-free large brown eggs (To ensure the eggs are still fresh, put the raw eggs in bowl of cold or room-temperature water, if it floats to the top it’s bad and needs to be thrown away).
- 2-3 tablespoons of fresh finely-chopped tarragon
- 1 bottle of quality tuna (Good brand is Tonnino)
- 2-3 tablespoons of extra virgin olive oil
- Salt & pepper to taste
- 2-3 tablespoons of capers
- Mayonnaise to taste
Directions
Boil the eggs for 9 minutes and let it cool in a bowl of cold water for 15 minutes. Carefully peel off the eggshell and cut the egg in half and remove the yellow yolk which will be used to prepare the mixture. If some of the yolk gets left behind on the egg, just carefully rinse the egg off.
For the mixture, combine the tuna, tarragon, olive oil, and yolks using a whisk. Add in black pepper and capers. Stir with fork so as not to mash the capers. Squirt in some mayo until the mixture is slightly creamy. Adjust mayo and olive oil to your liking. Salt to taste should be added last and sparingly. Spoon mixture carefully onto eggs and serve.
Elle Peyarre - The Magazine 