- 6 eggs
- 1/2 cup aioli (recipe follows)
- 1 tablespoon minced chives
- 1 tablespoon capers, drained well
- 1 tablespoon black olives, pitted and minced (preferably nicoise)
- 1 pound sushi-quality tuna, cut into tiny cubes
- 1 fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh chervil (or dill if chervil is hard to find)
- salt and freshly ground black pepper, to taste
For the aioli
- 1 large egg
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, peeled and roughly chopped
- 2 teaspoons Dijon mustard
- 1 cup canola oil
- salt and freshly ground black pepper
For the aioli
- Prepare the aioli by putting the egg, lemon juice, garlic, and mustard in a food processor or blender; puree. Slowly drizzle the oil into the food processor until the mixture is smooth, thick, and shiny. Season with salt and pepper. Refrigerate for up to 1 week, covered.
For the eggs
- Place the eggs in a 2-quart saucepan. Cover with cold water to at least 1/2 inch above the eggs. Bring to a boil over high heat. Once the water boils, reduce heat and simmer gently for 10 minutes. Transfer the eggs to a bowl of ice water until cool.
- While the eggs are cooling, in a small bowl combine the aioli, Tabasco, chives, capers and black olives, mix will. In another bowl, combine the tuna, lemon juice, olive oil, and chervil. Toss until well mixed, and season with salt and pepper. Cover and refrigerate both bowls until ready to use.
- Peel the cooled eggs, and halve them lengthwise. Carefully remove the yolks and put them in a mixing bowl; mash them with a fork. Arrange the whites on a small serving platter and set aside.
- Add half of the aioli mixture to the yolks and mix well. Add as much of the remaining aioli as needed to reach the desired consistency. With a small spoon, scoop the yolk mixture into the egg whites. Top with tuna and serve immediately.